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

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 Servings
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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


1/2 cup sliced dried figs

4 cups mesclun greens


  1. 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.
  2. 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.
  3. 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.
  4. 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.