This very simple fig and hazelnut mixed greens salad is equally stunning visually as it is delicious!
I’ve said it many times. I love simple dishes that taste amazing and don’t take long to make. I came up with the idea of this salad to go with a stuffed chicken dish with prosciutto, sage and provolone and thought that it would pair perfectly. It did not disappoint!
Fresh figs are in season around the end of summer for us in the upper Midwest and are absolutely the star in this salad.
What You’ll Need:
- olive oil
- white balsamic vinegar
- honey
- sea salt and ground black pepper
- mixed greens
- raw hazelnuts
- fresh figs
- goat cheese crumbles (optional)
Making the Recipe:
This salad is really easy to make and can be done in about 10 minutes while your main dish cooks.
You’ll start by mixing together the ingredients for the vinaigrette and setting it aside.
Next, cut the figs into quarters lengthwise and chop the hazelnuts.
Finally, decide how you want to plate the salad. You can make individual plates or bowls or serve it on a large platter family style. Put the greens on each plate or on the platter. Top the greens with the figs and chopped hazelnuts. Drizzle the salad with the vinaigrette and top it with crumbled goat cheese (optional).
That’s all. It’s really that easy!
Mixed Greens with Fig Hazelnut and White Balsamic Honey Vinaigrette
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: salad
- Diet: Gluten Free
Description
This very simple fig and hazelnut mixed greens salad is equally stunning visually as it is delicious!
Ingredients
For the Vinaigrette:
- 4 Tbsp. olive oil
- 1 Tbsp. white balsamic vinegar, aged
- 1–2 tsp. honey, raw (to taste)
- Sea salt to taste
- Freshly ground black pepper to taste
For the Salad Base:
- 8 cups mixed greens
- 1/3 cup raw hazelnuts, chopped
- 6 fresh figs, quartered
- 1/2 cup goat cheese crumbles
Instructions
- Put all the ingredients for the vinaigrette in a glass measuring cup or bowl and whisk.
- Place the mixed greens in a large bowl, on a large serving platter or on individual serving plates.
- Assemble the figs on top of the greens. Top with the chopped hazelnuts and crumbled goat cheese and drizzle the salad with the vinaigrette.
Notes
- A high quality aged balsamic really makes a difference in this recipe, whether white or regular.
- Add some torn prosciutto to the salad for a little saltiness, if you like.
- Omit the goat cheese to make this salad dairy free or vegan.