Balsamic fig and Fennel Salad

Okay. You knew it was coming.

It’s July, and we all realize what fruit just came into season.

Yep, it’s the annual fig recipe.

I genuinely just can’t help myself. But this time, they are featured not frozen, not baked, but in their most sublime form, which happens to be fresh. This time around my favorite summer fruit is being tossed into a juicy salad.

I suspect that salads were served on the farm…

And I would love to reminisce about them. Problem is I simply refused to eat salad as a kid. I didn’t dislike the vegetables; well, at least not all of them…Okay, I confess, I didn’t like classic salad vegetables all that much. At the time salad was composed largely of iceberg lettuce, that much maligned pale green specimen, which really didn’t have much flavor. I remember, too, that both my parents were quite fond of the leaf lettuce mixes grown in my father’s spring garden. Probably right next to the rows of cucumbers, tomatoes, radishes and carrots…

I might have been coerced into eating this amalgam, though, had it not been for the substance people insistently poured on and tossed to coat the vegetables. That would be the salad dressing. What did Mom use to dress the salad? No recollection. I simply abhorred whatever salad dressing was applied and given the choice, gave a pass on the whole dish. Salad was, however, a set piece when dining out. One unforgettable dinner at a fine dining establishment featured the waiter serving individual salads by stating the dressing ordered by each diner. Mine was set before me with a sardonic eye roll and the disdainful phrase, “salad…dry.”

Happily, the nature of salad has evolved and my dubious taste buds have matured (well, somewhat) since childhood. Salads now have varying taste profiles; choices of both salad greens and dressings have widened considerably. I’m still picky about salad dressing, but I will now eat several varieties, of which my favorite is undoubtedly balsamic vinaigrette. Which is good, because balsamic vinegar is a fabulous flavor pairing with fresh figs. The fig’s sweetness combines delectably with the bitterness of arugula, and is tempered by the funk of goat cheese and nutty richness of pistachios. Having served it at a recent dinner party, I can recommend it as a salad that both salad enthusiasts and questioners embraced.

Remember, the season for fresh figs is fleeting.* So when you see them, take a container home and get ready to toss the salad.

Print Recipe

Balsamic Fig and Fennel Salad

Prep Time30 minutes mins

Cook Time25 minutes mins

Total Time55 minutes mins

Course: Salad side dish

Servings: 4 servings

Author: Mary Kay Allen

Ingredients

• Roasted Fennel:
• 1 large or 2 small bulbs of fennel
• 1- tablespoon olive oil
• ½ teaspoon salt
• Pinch of freshly ground pepper
• ½ teaspoon fresh diced or crumbled dry rosemary
• ½ teaspoon fennel seed
• Dressing:
• 2 teaspoons good quality balsamic vinegar
• 3 teaspoons red wine vinegar
• 1- teaspoon agave nectar or honey
• ¼ teaspoon salt
• Pinch of freshly ground pepper
• ¼ teaspoon fresh diced or crumbled dry rosemary
• ¼ cup extra virgin olive oil
• Salad:
• 3 cups baby arugula washed and spun dry
• 3 cups red lettuce torn into bite size pieces, washed and spun dry
• 6 figs washed and quartered
• 2 ounces crumbled goat cheese
• ¼ cup lightly toasted pistachio nuts

Instructions

• Heat the oven to 375° F. Slice the fennel into thin wedges, about ¼-inch, through the stem end and leaving intact; this will hold the fennel wedges together. Toss the fennel wedges with the olive oil and combined spices to coat. Spread the fennel slices on an oiled or parchment lined baking sheet and roast until tender, about 20-25 minutes. Set aside to cool.
• For the dressing, whisk together all ingredients except the olive oil. When well combined, slowly drizzle the oil into the mixture and whisk until emulsified.
• Combine the lettuces in a large bowl and toss with half the dressing. Spread the lettuce out in a shallow serving dish. Arrange the roasted fennel wedges and quartered figs attractively on top of the lettuce. Scatter the goat cheese crumbles and pistachio nuts evenly over the salad. Drizzle with remaining dressing or serve on the side for guests to add as desired.

*If you HAD to substitute an alternative fruit for the figs, plums or apricots would probably be good bets.

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