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Rucola Salat mit Feigen, Weiße Champignons, Walnüsse, Ziegenkäse

Arugula Salad with Figs and Goat's Cheese

This Arugula Salad with Figs and Goat’s Cheese combines fresh figs, goat cheese, walnuts, and white mushrooms, all tied together with a walnut oil vinaigrette for an easy yet impressive dish.
Course Salad
Category Mediterranean
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 as side
Calories 234 kcal
Autor Elle

Ingredients

For the Salad:

  • 4-6 fresh figs, sliced into halves or quarters
  • 100 g baby arugula
  • 25 g walnuts, toasted and roughly chopped
  • 60 g goat cheese, crumbled (or feta as an alternative)
  • 100 g white mushrooms, thinly sliced
  • 2 slices proscuitto or bacon, cooked and crumbled (optional)

For the Walnut Oil Vinaigrette:

  • 1 small shallot, minced
  • 1 ½ tablespoons white balsamic vinegar
  • 1 teaspoon honey (or maple syrup)
  • Sea salt and freshly ground black pepper, to taste
  • 2 1/2 tablespoons walnut oil

Method

  1. Toast the Walnuts: Heat a dry skillet over medium heat. Add the walnuts and toast for 3-4 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and set aside to cool.

  2. Prepare the Vinaigrette: In a small bowl, whisk together the minced shallot, white balsamic vinegar, honey, salt, and pepper. Gradually drizzle in the walnut oil while whisking continuously until the dressing is emulsified. Set aside.

  3. Assemble the Salad: In a large salad bowl or on individual plates, spread the baby arugula as the base. Arrange most of the figs, mushrooms, toasted walnuts, and crumbled goat cheese over the arugula, reserving a small amount of each for garnish.

  4. Dress the Salad: Drizzle the vinaigrette over the salad just before serving. Toss gently to coat everything evenly, ensuring all ingredients are lightly dressed.

  5. Finish and Serve: After tossing, garnish with the reserved figs, mushrooms, walnuts, and goat cheese. If you're using prosciutto or bacon, sprinkle it on top for an extra savoury touch. Serve immediately as a light main course or a side dish. Enjoy!

Notes

Customisation: Feel free to switch the arugula for mixed greens or baby spinach, and adjust the cheese or nuts to your liking.

Alternative Dressing: If you’re looking for a different flavour or don’t have walnut oil on hand, this honey-balsamic vinaigrette is a great alternative. Made with extra-virgin olive oil, balsamic vinegar, honey, and a hint of Dijon mustard, it adds a tangy-sweet touch to the salad.

Honey-Balsamic Vinaigrette
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey (or maple syrup)
½ teaspoon Dijon mustard (optional)
Salt and pepper, to taste

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.