Fig Salad with Goat Cheese & Argan Oil

I hope you will not mind if I propose two sweet and sour recipes in a row, but I could not resist the temptation to compose a salad with the last fresh figs of the summer. With this heat going on, what’s better than a fresh and healthy salad for dinner? This is a three-in-one, starter / main dish / dessert!

I was inspired by the current trend to serve goat and lump sheep’s cheese with jam. Therefore I have been thinking of this goat cheese – fig association for a long time. After this trial, I found the result pretty convincing! The dressing with argan oil, with its roasted hazelnuts aromas, will strengthen the « countryside » taste in this salad.

Fig Salad with Goat Cheese & Argan Oil

Serves 4

3.5 oz / 100 g beet greens
3.5 oz / 100 g green beans
2 oz goat cheese
1 medium cucumber
10 figs
A few walnuts

For the dressing
½ shallot 
2 tbsp argan oil
2 to 3 tbsp colza oil 
½ freshly squeezed lemon
1 tbsp oregano
Salt, pepper

Vegetable preparation:
Peel and cut the figs in half or quarters according to their size. 
Peel and cut the cucumber in fine sticks (4 cm / 2 inches sticks). 
Cut the green beans into pieces of the same length. Boil them for 7 minutes.  Once cooked and drained, soak immediately in cold water in order to preserve their beautiful green color.
Cut the walnuts in quarters.
Cut the cheese into fine rings or in small dices, according to the consistency of the cheese and your preference. 

Dressing preparation:
Finely chop the shallot. In a small bowl, pour it, add the lemon juice and oil. In a mortar or in hand palms, grind the origano into powder. Add it to the dressing and stir together. The result is a fluid sauce.
In a large bowl, pour all the ingredients (except walnuts). Add the dressing over little by little and combine with hands (figs are very fragile and might be crumbled if you use a spoon). Ensure the ingredients and the salad leaves are covered in dressing. Top with the walnuts. Ready to serve!