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

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


  • 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
    • Salad
    • 1/2 cup sliced dried figs
    recipe tools


    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.

    On TV

    ON AIR

    what's hot

    Sugar Showdown

    Get Cooking Channel on your TV.