With ripe figs, sweet blackberries, and fresh herbs, this light and refreshing salad is full of flavors and textures. The balsamic fig dressing is made with Girl and the Fig vinegar, which gives it a distinctive rich flavor. If you’re sensitive to cow’s milk, feel free to substitute with a goats milk blue cheese like I did.
Blackberry Fig Salad with Balsamic Honey Dressing // serves 4
4 ounces organic goats milk blue cheese
1 pint organic blackberries
1 pint organic figs
1/2 cup pecans, chopped
8 cups organic leafy greens
1/4 cup organic herbs
Fresh ground pepper
1/2 cup Arbequina olive oil
1/2 cup Girl and the Fig Vinegar
1 clove garlic
1 small shallot
1. Make the dressing
Peel and mince the garlic. Peel and finely chop the shallot.
In a small bowl, whisk the olive oil, vinegar, garlic, and shallot. Season with salt and pepper and let sit to emulsify.
2. Make the salad
Remove any debris from the blackberries.
Cut the figs in half.
Using a fork and small bowl, gently crumble the blue cheese.
In a medium bowl, toss together the greens, figs, blackberries, cheese, pecans, and dressing; season to taste with salt and pepper.
Transfer the salad to individual plates and sprinkle the fresh herbs over them.