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Sweet Fig and Mesclun "Splitsville" Salad with Nutty Pesto and Goat Cheese Crostini

Photo: Sweet Fig and Mesclun "Splitsville" Salad with Nutty Pesto and Goat Cheese Crostini

Rated: 5 stars out of 5Rate it!Read 3 reviews

TOTAL TIME:25 min
Prep:15 min
Inactive Prep:--
Cook:10 min
 
YIELD:4 Servings
LEVEL:Easy

Ingredients

  • Pesto
  • 1 cup packed fresh basil leaves
  • 1/4 cup pine nuts, toasted
  • 1 small clove garlic
  • 1/2 cup grated Parmesan cheese
  • Sea salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • Goat Cheese Crostini
  • 1/2 fresh baguette, sliced into 1/2-inch rounds
  • 1/4 cup creamy goat cheese
  • 1 tablespoon extra-virgin olive oil
  • Balsamic Reduction
  • 1/4 cup balsamic vinegar
  • 1/4 cup real maple syrup
  • Salad
  • 1/2 cup sliced dried figs
  • 4 cups mesclun greens

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Directions

To make the pesto: In a food processor, blend together the basil, toasted pine nuts, garlic, Parmesan, sea salt, and cracked pepper. While blending, slowly pour in the extra virgin olive oil in a thin stream. Blend until smooth.

To make the goat cheese crostini: Spread about 1 tablespoon goat cheese onto baguette rounds. Drizzle with olive oil and broil for a few minutes until the cheese is slightly golden and bubbling.

To make the balsamic reduction: Heat a small saucepan on medium. Add equal parts aged balsamic vinegar and real maple syrup. Bring to a simmer and reduce for 5 to 8 minutes, until thick, syrupy, and coats a wooden spoon.

In a bowl, combine the figs, mesclun greens, 4 tablespoons of the pesto and mix. Serve topped with 2 pieces of the goat cheese crostini and drizzle with balsamic reduction.

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Newest Ratings and Reviews

Read all 3 reviews

  • on May 16, 2012

    Flag

    My boyfriend and I made this along with her pissed penne arabiata (Gotta love the cookbooks! It felt like eating a gourmet meal while wearing flip flops and shorts. We loved the salad so much, we had another serving later that night when we felt peckish, and again the next day for lunch. I'm pretty sure we'd still be eating it now if the ingredients would replenish themselves on a daily basis. Only thing I changed was the garlic. I used 3 cloves instead of one, but I am a garlic fiend.

    Thanks Nadia, this will definately be made again and again!

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  • on October 01, 2011

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    I loved this recipe and will make it again. I especially liked the pesto and balsamic reduction. My figs were too hard though - not sure what happened with them.

    people found this review Helpful.
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  • on September 12, 2011

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    I am a total foodie and this salad rocked!!! I couldn't find mesclun in my local grocery store (I live in a small town so I used arugula instead. There are a lot of elements to the salad, but none are difficult to make. Everything worked so well together. My family was very disappointed when it was all gone! This recipe is definitely a keeper!!

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