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Home > RECIPES > Other > Salad - Fig, Hazelnut and Goat Cheese

Salad - Fig, Hazelnut and Goat Cheese

  • 1/4 cup Maine-ly Drizzle's extra-virgin olive oil of your choice.
  • 1/2 cup hazelnuts
  • 1 1/2 tablespoons Maine-ly Drizzle's sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 qts. (4 1/2 oz.) loosely packed Little Gem* lettuces or torn pieces of romaine hearts
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons chopped fresh mint leaves
  • 8 figs, preferably a mix of green and black varieties, stems trimmed, halved (quartered if large)
  • 4 ounces mild fresh goat cheese, at room temperature, crumbled

  • Preheat over to 350 degrees. Toast hazelnuts on a rimmed b aking sheet until fragrant and golden beneath skins, 11 to 12 minutes. Rub in a kitchen towel to remove loose skins, then chop roughly.
  • Whisk together oil, vinegar, mustard, honey, salt, and pepper in a large bowl. Add lettuces, onion, mint, and nuts and gently toss to coat. Tuck in figs and cheese.