This lively salad captures the essence of early summer.
It’s an incredibly gorgeous appetizer for casual entertaining, an excellent addition to summer bbq spreads, and a killer centerpiece for a weekend brunch. Honestly, you can’t really go wrong with this.
The fig balsamic vinaigrette rocked my taste buds and changed my mind about the sweet-savory marriage. Please, I beg you, do not be intimidated by making your own salad dressings at home. For this one, all you need is a good blender and measuring spoons.
Fruity, tart & sweet.
Mixed Greens, Strawberries & Goat Cheese with Fig Balsamic Vinaigrette
For the Salad:
mixed spring greens, washed and torn into bite sized pieces
sliced organic strawberries
pecans, toasted & chopped
Any fresh herbs that you have growing (optional)
For the Fig Balsamic Vinaigrette:
¼ c dried figs
½ c balsamic vinegar
1Tbsp. Dijon mustard
¼ cup olive oil
salt and pepper, to taste
An additional 1-2 Tablespoons of olive oil if you prefer a thinner consistency.
Make the dressing: Combine the figs, balsamic vinegar, Dijon mustard, and olive oil in a blender and puree until smooth. Season with salt and pepper to taste. If you prefer a thinner, more pourable dressing, add another tablespoon or two of oil and blend.
Arrange your salad ingredients together in a bowl. Pour desired amount of dressing over salad and toss together. A little dressing goes a long way, so start with a small amount and add more if desired.