Printable Area
Sweet Fig and Mesclun "Splitsville" Salad with Nutty Pesto and Goat Cheese Crostini
Recipe courtesy Nadia G
- Total Time:
- 25 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 Servings
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
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.