Description
This chopped salad with figs and blue cheese is a flavorful and elegant mix of sweet, tangy, and crunchy elements—all tied together with a honey-Dijon vinaigrette. It’s perfect as a light lunch or an impressive side dish.
Ingredients
12 fresh figs, halved
2 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 cups chopped romaine lettuce
¼ cup sliced toasted almonds
¼ cup crumbled blue cheese
Instructions
- Heat a skillet over medium heat. Place figs cut-side down and cook until lightly browned and softened, about 3 minutes.
- In a large bowl, whisk together olive oil, cider vinegar, Dijon mustard, honey, salt, and pepper.
- Add the browned figs, chopped romaine, almonds, and blue cheese to the bowl.
- Gently stir to combine everything.
- Serve immediately or let sit for 1 minute to meld flavors.
Notes
- Substitute blue cheese with goat cheese or feta for a milder flavor.
- Try pecans, walnuts, or pistachios instead of almonds.
- Use mixed greens or arugula for a different base.
- Add sliced apples or pears for extra sweetness.
- Drizzle balsamic glaze on top for depth.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Skillet and Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
