So I love figs.
Like LOOOOOOOOOOVE figs.
Growing up, we had these two giant fig trees that produced the most perfect, purple, strange, little globes of sweet goodness.
And I would just sit under those trees, enjoying their shade, and eating figs.
And it was marvelous.
But, one day, we moved and I lost my unlimited access to my beloved figs. I didn’t realize at the time just how lucky I was.
Now, when I see figs at the supermarket, I go through a weird set of emotions.
First, I see figs and they make me happy. Yay for figs!
Next, I remember my childhood fig trees and how I didn’t have to pay $5.49 for a carton of just 8 figs.
Then, I get envious (well, let’s be honest: I get downright jealous) of all people who have fig trees. Yep: All. People.
Finally, with both a sigh and a giddy smile (because: figs!), I buy the carton. And I eat my figs.
Fresh figs are the best. My favorite way to eat them is just by themselves, or in something that very minimally messes with their yummy figginess (like fig jams and such).
That’s what I love so much about this salad. I get my fresh figs and a delicious salad that compliments all their great flavors. I love the salty crunch of the bacon crumbles, the smooth, coolness of the goat cheese, the bite of the arugula and the nuttiness of the roasted pistachios. Then, mix all that up with a sweet balsamic vinaigrette and I’m good.
So, if you have your own fig tree, please, have a freshly picked fig (or three!) for me! And, try this salad!
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 1/8 tsp pepper
- 1/4 tsp honey
- 1 tbsp minced shallot
- 1/4 cup Crushed pistachios
- 4 cups baby Arugula/spinach mix
- 1/3 cup Goat cheese crumbles
- 3 slices bacon crumbled
- 8-10 figs quartered
- Cook the bacon over medium-high heat, flipping occasionally, until crispy, but not burned. Allow to cool on a plate lined with paper towel. Once cooled, crumble into small pieces. Set aside.
- In a small mixing bowl, combine the balsamic vinegar, pepper, honey and shallot. While whisking vigorously, drizzle in the olive oil to emulsify the dressing. Set aside.
- Lay the pistachios on a paper towel and cover with another paper towel (or place inside a sealed Ziploc bag). Using a mallet or heavy, non-breakable object, gently crush the pistachios into small pieces. You want them to be crumbles, not pistachio powder here so don't go super crazy. Once done, set aside.
- In a large mixing bowl, combine the arugula and spinach leaves, goat cheese, bacon, and crushed pistachios. Add the desired amount of dressing and the figs. Gently toss the salad to make sure everything is evenly coated. Be very careful of the figs so as not to mush them.
- Serve immediately.