This salad is extremely quick and easy, it almost doesn’t warrant a recipe so much as a list of things to toss together as you please. I sliced a handful of figs (2-3 per serving) in a pan with a bit of olive oil, balsamic, salt and pepper and sautéed over medium heat, face down, until they started to caramelize a bit. While they’re heating toss some arugula (or spinach, or your choice of leafy greens) in a light balsamic dressing. I used the same ingredients that I dressed the figs in, plus a bit of mustard, and whisked it up before pouring over the leaves. When the figs are warm and juicy (starting to soften and wilt a bit) top the greens with some strips of prosciutto, crumbles of chevre and finally the warm figs and voila, a beautiful, delicious salad equally appreciated with company or as a quick treat for yourself.
Warm Fig and Goat Cheese Salad