I love adding unexpected ingredients into my salads. In this fresh fig salad, it’s a slice of warm figgy brie!
This warm, gooey slice of baked Brie is the perfect centerpiece for this salad of red and green butter lettuce, fresh figs, walnuts and pickled onions, all drizzled with a luscious balsamic fig & honey vinaigrette. Fresh, sweet, tart and luxurious!
Figs are in short season here on the East coast. So I grab them when I see them. Here I’ve used some beautiful California Tiger Stripe Figs.
The baked Brie for this recipe is sublime! Perfect on it’s own with some crusty bread, too. Start with a small wheel of Brie.
Slather on some fig spread or preserves and a few sprigs of fresh thyme.
Add some chopped walnuts.
And some fresh figs.
It only needs to bake for 15-20 minutes.
The dressing is my simple Honey Vinaigrette recipe. But I used balsamic fig vinegar for this recipe. It adds such a rich, lux flavor.
The fig salad with the luscious sweet dressing is so delicious. But it’s the warm slice of cheese which really makes this salad something special. Sweet, warm, chewy, salty, fresh and tangy. This salad hits every point on my palate.
This fig salad is fresh, yet comforting. Some very special and indulgent flavors for fall!
- FOR THE VINAIGRETTE:
- ½ cup of extra virgin olive oil
- ¼ cup of balsamic fig vinegar
- 1 Tablespoon of finely chopped pickled onion
- 3 Tablespoons of honey
- ¼ teaspoon salt
- a few grinds of freshly cracked pepper
- FOR THE BAKED BRIE:
- 1 small wheel of brie
- ⅓ cup of fig spread
- the leaves from 2 fresh thyme sprigs
- ¼ cup of chopped walnuts
- 2 fresh figs, quartered
- FOR THE SALAD:
- 6 cups of green and red butter lettuce
- 8-9 fresh figs, halved or quartered
- ½ cup of pickled onions
- ⅓ cup of chopped walnuts
- FOR THE PICKLED ONIONS:
- see recipe for Pretty Pickled Onions on this site or thinly slice 1 red onion and let it sit in 1 cup of rice wine vinegar for a quick pickle while you prepare the other ingredients.
- See my recipe on this site for PRETTY PICKLED ONIONS or thinly slice 1 red onion and let it sit in 1 cup of rice wine vinegar while you prep the salad.
- Preheat the oven to 350 degrees F.
- Place the brie in a small baking dish.
- Spread the fig spread on top.
- Sprinkle the thyme on top of the spread and evenly distribute the walnuts on top.
- Place the 2 quartered figs on top and bake for 15-20 minutes, until the cheese is melted and bubbly.
- Let cool just enough that the cheese becomes a little firm again.
- Whisk all the ingredients for the vinaigrette together.
- Toss the greens, fresh figs, walnuts and pickled onions together.
- Place the salad on serving plates and top with a slice of brie, and serve with the dressing on the side.