Traditional recipes

Rocket, fresh fig and goats cheese salad recipe

Rocket, fresh fig and goats cheese salad recipe

  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Rocket salad

The combination of peppery rocket, figs, goats cheese and salty prosciutto is perfect in this salad. A great use for fresh figs when they are in season but you can also use dried figs.

1 person made this

IngredientsServes: 2

  • Salad
  • 8 fresh figs, quartered
  • 75g rocket leaves
  • 10 cherry tomatoes, halved
  • 4 tablespoons goats cheese, crumbled
  • 6 slices prosciutto or Parma ham, torn into pieces
  • Dressing
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • salt and freshly ground black pepper, to taste

MethodPrep:2min ›Cook:3min ›Ready in:5min

  1. Divide all the salad ingredients on top of two plates.
  2. Make the dressing by mixing the olive oil, balsamic vinegar and honey together until well combined; season to taste with salt and pepper. Drizzle dressing over the salad.

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Reviews in English (0)

It’s fig time in SW France, and I managed to pick several kilos of figs before I travelled back to the UK, and, I have been busy thinking up new fig recipes, as well as making jams, pickles, alcohol steeped figs and chutney with the bountiful harvest. This salad was thrown together one Sunday afternoon, as a starter for a lazy Al Fresco lunch – and since then I have had requests for it nearly every day. If you are lucky enough to have a fig tree, try to garnish the individual plates with a couple of washed fig leaves – it really adds a certain panache to the appearance of the salad. I have made this with Feta, Blue Cheese as well as Goat’s Cheese, and it was just as delicious. Amounts given are for a light luncheon dish for four people – assuming that the figs are medium to large in size and that you are serving bread with the salad but, please adjust the quantities if necessary. Toasting the walnuts beforehand is well worth the effort, and if you toast more than is needed, any excess can be stored in an airtight container.

Fresh Fig and Goat’s Cheese Salad with Walnuts

As well as my own home-grown figs, this salad was made with Capricorn Goat’s cheese, and I am very proud to tell you, that I am the fourth finalist in the Capricorn Recipe Challenge! You can read all about it here: #CapricornChallenge Finalist Four and the recipe that has won me place in the finals is my Pear,Walnut & Goat’s Cheese Breakfast Buns (Muffins) The recipe is also posted on the Capricorn Goat’s Cheese site here: Pear,Walnut & Goat’s Cheese Breakfast Buns .

Summer Holiday Pear,Walnut & Goat’s Cheese Breakfast Buns (Muffins)

As well as being my latest entry into the Capricorn Challenge, this fig salad recipe is my offering for Laura and Nazima’s One Ingredient challenge, where the ingredient for September are Figs. I have a few more figgy recipes up my sleeve too, but whilst we can still (just about) remember summer, and what the sun was like before we got all of this rain, I am sharing this recipe first, as I think it is an excellent autumn salad recipe. A tip for toasting the walnuts…… a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.

Fresh Fig and Goat’s Cheese Salad with Walnuts

Just before I go, this recipe would also be perfect as a cheese course, in place of a dessert…..I will be back tomorrow with another new recipe, and I have lots of news to share with you about what I have been up to lately too……think Vanilla, Flowers, Baking and Seafood! See you later, Karen

Fresh Fig and Goat’s Cheese Salad with Walnuts

  • 2 handfuls mixed lettuce leaves
  • 2 fresh figs, cut into wedges
  • 4 slices prosciutto, torn
  • 50 g goat's cheese, crumbled
  • 1 handful pine nuts, toasted (optional)
  • 1 tablespoon white condiment (white balsamic vinegar)
  • 3 tablespoon olive oil
  • 1/2 tablespoon honey
  • 2 handfuls basil leaves
  1. Arrange lettuce, figs and prosciutto on a large salad platter. Crumble goat’s cheese over the top.
  2. To make dressing, blend white balsamic, olive oil, honey and basil leaves in a food processor or with a stick blender until chopped and combined. Just start with 1 tablespoon of honey. Taste and adjust to your liking.
  3. Pour dressing over salad and sprinkle with pine nuts.

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Fresh Fig, Pancetta and Baby Rocket Salad with Goat Cheese

I&rsquom guessing that there won&rsquot be much interest in this recipe as not many Kiwis have tried or eaten fresh figs and that&rsquos fine&hellipbut if you haven&rsquot, do give this recipe a go as the end &ldquoproduct&rdquo is so yummy. &ldquoTis the season&rdquo right now (Mar/Apr) and it&rsquos a short season, so enjoy them over the coming weeks.

Fresh sweet figs with crisp pancetta and soft goat cheese over baby rocket topped with a balsamic glaze. A beautiful salad without the fuss, using only 7 ingredients including olive oil ready to serve in well under ten minutes, this salad will make you look like a rock star in the kitchen!

Balsamic glaze is an absolute favourite, it&rsquos thick and sweet and you can drizzle it on salad, sandwiches or even strawberries. Good supermarkets stock it under the Delmaine brand. It pairs perfectly with figs.

I like serving this salad up individually on plates. If goat cheese isn&rsquot your thing, a blue cheese such as gorgonzola dolce would make a perfect replacement

This can be served as a lunch, light dinner with a baguette or as an entrée for a dinner party. If you are vegetarian, you can still enjoy this salad without the pancetta


Half a supermarket packet of baby rocket

8 fresh figs, washed and quartered

Approx.100 gms of goat cheese or one goats cheese log, which most supermarkets sell now

80-100 gms of flat pancetta &ndash you can buy this in a packet at some New World stores or from Farro Fresh. Picture below of what it looks like. You can use streaky bacon as a substitute

Caramelised fig, orange and goat’s cheese salad

Working with caramel may seem intimidating but in this case you needn’t worry the juicy fruit would be fine even if the caramel is slightly crystallised or lumpy. They won’t forgive you, though, if the caramel burns. So you need to work fast when the caramel reaches the desired colour and, when adding more sugar, not to worry if not all of it has melted before adding the fruit. And if you find this reassuring, I’ll let you know that I burnt my caramel once or twice during this scene (but that was just because I was trying too hard to look cute for the camera).



Skill level


  • 100 g caster sugar
  • 16 fresh figs, cut in half lengthways (530 g net)
  • 4 medium oranges, topped and tailed, peeled and sliced into 1cm thick rounds (750 g net)
  • 1½ tbsp lemon juice
  • 1⅓ tbsp Raki, Pernod or another aniseed-flavoured liqueur
  • 1 tsp aniseed or fennel seed, lightly toasted
  • 1 garlic clove, crushed
  • 80 ml olive oil
  • 200 g soft goat's cheese or feta, roughly crumbled into 1 cm chunks
  • ¾ tbsp oregano, small leaves whole and larger ones chopped
  • 60 g rocket
  • coarse sea salt and black pepper

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place a large frying pan on a medium heat and add half of the sugar. Leave for 2 to 3 minutes, or until it turns a golden caramel don’t stir the sugar at this stage. Once nice and golden, add half the figs, cut side down. Cook for 2 minutes until starting to soften, before turning to cook for a further minute. Remove from the pan and add the second batch of figs and repeat the cooking process. You might need to add a tablespoon or two of water to the pan if the figs aren’t very juicy.

Add the remaining sugar to the pan, return to the heat and let it start to caramelise before adding the oranges and leaving for 1 minute on each side. They should take on a rich caramel colour. Remove and add to the plate of figs. Take the caramel off the heat and whisk in the lemon juice, alcohol, aniseeds or fennel seeds, garlic, ¾ teaspoon of salt and a generous grind of black pepper. Once combined whisk in the olive oil and set aside.

Arrange the oranges and figs on a large platter and dot with the feta pieces. Drizzle over any juices left on the fruit plate followed by the dressing. Sprinkle with the picked oregano and rocket and serve.

Grilled Fig, Goat Cheese and Pistachio Salad

Grilled Fig, Goat Cheese and Pistachio Salad is a delicious and seasonal salad to make this summer! Sweet and slightly smoky grilled figs, tangy goat cheese, pistachios and a maple balsamic vinaigrette all top this flavorful salad.

It’s starting you guys. I’m seeing pumpkin recipes showing up on Pinterest and Facebook. I. Can’t. Handle. It! It is still July right? We didn’t magically skip a couple months and it’s suddenly fall? I don’t understand, please explain it to me if you do.

I know people start getting excited for fall when there’s been a long heat wave. I can relate. With the exception of this past Sunday, Denver has been hot and dry for several weeks. However, I love summer and am by no means ready to pull out my sweaters again.

Summer produce is peaking and all of my favorites are starting to show up in the stores and at our farmers’ markets. I mentioned on Monday that I finally found fresh figs at the store and couldn’t wait to use them in a couple new recipes.

On Monday it was Fig and Almond Butter Toast which makes an excelled breakfast or snack. Today I’m sharing the recipe for this Grilled Fig, Goat Cheese and Pistachio Salad. It’s sweet, savory, tangy from that goat cheese and a wonderful way to use seasonal fresh figs!

This was my first time grilling figs and it couldn’t have been easier. All you have to do is cut them in half, brush them with olive oil, sprinkle with salt and pepper then grill them cut side down for about two minutes. The result is a caramelized, sweet, smoky delicious fig that pairs perfectly with the savory ingredients in this salad.

While the grilled figs are the star of the salad, the other ingredients are equally important in creating that perfect bite. Tangy crumble goat cheese, crunchy pistachios, the peppery flavor of the arugula and a sweet, tart maple balsamic vinaigrette round out this seasonal salad.

Grab a box of fresh figs and give this Grilled Fig, Goat Cheese and Pistachio Salad a try!

Yotam Ottolenghi's fig salad recipe

L ate summer and early autumn are peak time for figs. Any other time of the year, you will probably be getting fruit from great distances and, as figs don't ripen after picking, this normally means bland and dry. A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. Once you've managed to find a fig that meets all these criteria, I guarantee a heavenly experience. Assemble this salad at the last minute and serve as a starter. Serves four.

2 small red onions
50g hazelnuts, with skin
60g radicchio, about half a small head, leaves torn roughly
40g picked basil leaves
40g picked watercress
6 ripe fresh figs
2½ tbsp olive oil, plus extra for roasting the onions
1 tbsp balsamic vinegar
¼ tsp ground cinnamon
Salt and black pepper

Set the oven to 200C/400F/gas mark 6. Peel the onions, cut each into two lengthways and then cut each half into three wedges. Place in an ovenproof dish, drizzle with a little olive oil, sprinkle with salt and pepper and roast in the oven for about 30 minutes, or until soft and golden. Remove and leave to cool. Before using, discard any dry layers and break the onions roughly with your hands into bite-size chunks.

Turn down the oven to 140C/275F/gas mark 1. Once it reaches this temperature, scatter the hazelnuts in a small roasting tray and toast for 20 minutes. Remove from the oven, allow to cool and then break roughly with the side of a big knife.

Assemble the salad on four individual plates. Mix the three leaves together and place a few on each plate. Cut the figs lengthways into four or six pieces. Place a few fig pieces and some roasted onion on the leaves. Top with more leaves and continue with the remaining fig and onion. You want to build up the salad into a small pyramid.

In a small cup, whisk together the olive oil, vinegar, cinnamon and some salt and pepper. Drizzle this over the salad and finish with a scattering of toasted hazelnuts.

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Roasted Figs and Goat Cheese with Rosemary Honey Balsamic Dressing

Oh. My. Goodness. It&rsquos the season for fresh figs (hooray!), and so far, it has NOT disappointed me.

You&rsquove had fresh figs before, right? (NO?! Stop what you&rsquore doing and go eat one RIGHT NOW.) If you have- you haven&rsquot lived until you&rsquove had them roasted, warm right out of the oven, with melty goat cheese with a sweet and tangy rosemary honey balsamic dressing spread over crostini.

Until only about a year ago, the closest I came to eating figs was from Fig Newton cookies. We&rsquove all had those and, don&rsquot get me wrong, they are absolutely delicious. But fresh figs are an entirely different ball game. The texture is creamy and soft mixed with the crunch from the seeds, and the flavor is sweet, somewhat tart, and delicate. I was lucky to come across an entire display of different varieties of fresh figs at my local Central Market&ndash four varieties of green and dark colored figs. The darker figs are sweeter and softer, and the greener figs are more tart and a bit firmer. Both are delicious, and both will work for this recipe.

A misconception I used to have about fresh figs was that I thought they needed to be cooked, and skinned, to eat them. This is not the case. You can eat the whole thing- skin and all- and should! The skin is no tougher than apple skin and is delicious. And you can certainly pop them in your mouth raw- or put them on an Apple and Prosciutto Sandwich with Goat Cheese (just sub out the apple for fig!).

You may have picked up on my obsession with the combination of figs and goat cheese. Figs + goat cheese is the most perfect pairing in the world. For an easy appetizer for a party (or for a night in with a glass or wine), serve goat cheese, fig jam, and crackers. Layer a cracker with the cheese and the jam and you will be in heaven.

One other important thing to note: not only are figs DELICIOUS, but they are extremely healthy for you. They&rsquore an excellent source of dietary fiber, potassium, and vitamins B and A. And while I&rsquove never tried them, apparently fig leaves are edible and healthy as well! Who knew they had another purpose other than covering up depictions of Adam and Eve?

Also, I think I probably need to plant a fig tree or two in my yard.

Whether you need an appetizer for your next party or a fancy option for wine and cheese night, you HAVE to try this recipe. Here are the printable instructions!

Watch the video: Fig, Goat Cheese, Prosciutto Pizza Garnished with Balsamic Reduction and Arugula (January 2022).