Warm fig and goat cheese salad

Easy, quick, tasty and pretty is how I describe this warm fig and goat cheese salad recipe.

I rarely buy figs in this country as perhaps wrongly I had always thought they are not as sweet as I used to have them back home in Iran. However, last week I bought some figs for a food photo shoot to use props. As it happened, they were surplus to requirements. As I always try not to waste food when I purchase ingredients or props for my food photography, I searched the internet to see what I could do with them. Certainly there is no shortage of fig recipes. After experimenting with some recipes, trying a few variations, and carrying out a number of tasting sessions with my husband, I came up with the following combination and I think it works well. This recipe can be eaten as a starter or a light lunch.

*** WARNING: This recipe is not suitable for those with nut allergy *** 



INGREDIENTS

LETS START PREPARING

This recipe serves 4

8 ripe figs
8 slices of soft goat cheese
Juice of a lime or lemon (whichever you prefer)
1 level desert spoon of runny honey
A few sprigs of fresh thyme (or any other preferred fresh chopped herbs)
1/2cup of chopped pistachio nuts
10-15g butter
8 thin slices of bread
Olive oil for brushing on the bread
1 desert spoon of olive oil for dressing
Handful of mixed salad leaves for each plate. 
Handful of Rocket leaves
Salt and pepper for seasoning

The ingredients

The ingredients

Brush the sliced bread with olive oil and either put in the oven or on a hot grill pan to crisp up. 

Left: Brush the bread slices with olve oil. Right: Crisped up bread on grill pan

Left: Brush the bread slices with olve oil. Right: Crisped up bread on grill pan

Whisk the honey and the lime/lemon together, add the olive oil and whisk, then add a few leaves of the fresh herb. Season with salt and pepper . Toss the salad leaves in half of the dressing and set aside.

Left: The salad dressing, Right: Salad leaves tossed in dressing

Left: The salad dressing, Right: Salad leaves tossed in dressing

Cut a deep cross through each fig from the top, keeping the base intact. Pull each fig apart to form a four segment flower shape.

Melt the butter on a heavy based frying pan and place the figs bottom down on the melted butter for 1 minute. They only need to get slightly soft and warm - do not overcook or they will collapse and loose their flower shape. Remove from the heat and set aside.

Turn the pan off and place the goat cheese on the warm pan for 10-20 sec to just soften. Remove from the heat and set aside.

Divid the ingredients to four, placing two figs on each plate. Pour over a tea spoon of the dressing you have saved on the figs. Arrange two pieces of the goat cheese on each plate. Then arrange the salad and the crisped up bread as you wish. Finally, sprinkle on the chopped up pistachio nuts.

ENJOY...


RECIPE WITHOUT PHOTOS


INGREDIENTS

LETS START PREPARING

This recipe serves 4

8 ripe figs
8 slices of soft goat cheese
Juice of a lime or lemon (whichever you prefer)
1 level desert spoon of runny honey
A few sprigs of fresh thyme (or any other preferred fresh chopped herbs)
1/2cup of chopped pistachio nuts
10-15g butter
8 thin slices of bread
Olive oil for brushing on the bread
1 desert spoon of olive oil for dressing
Handful of mixed salad leaves for each plate. 
Handful of Rocket leaves
Salt and pepper for seasoning

Brush the sliced bread with olive oil and either put in the oven or on a hot grill pan to crisp up. 

Whisk the honey and the lime/lemon together, add the olive oil and whisk, then add a few leaves of the fresh herb. Season with salt and pepper . Toss the salad leaves in half of the dressing and set aside.

Cut a deep cross through each fig from the top, keeping the base intact. Pull each fig apart to form a four segment flower shape.

Melt the butter on a heavy based frying pan and place the figs bottom down on the melted butter for 1 minute. They only need to get slightly soft and warm - do not overcook or they will collapse and loose their flower shape. Remove from the heat and set aside.

Turn the pan off and place the goat cheese on the warm pan for 10-20 sec to just soften. Remove from the heat and set aside.

Divid the ingredients to four, placing two figs on each plate. Pour over a tea spoon of the dressing you have saved on the figs. Arrange two pieces of the goat cheese on each plate. Then arrange the salad and the crisped up bread as you wish. Finally, sprinkle on the chopped up pistachio nuts.