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Summer Fig Salad

From the The Jew and the Carrot collection by Leah Koenig

Serves

2 to 3

Introduction

The sweet flesh of the figs in this salad counter the spicy punch of the arugula-and-radish tag team; everything is complemented by the creamy goat cheese.

Ingredients

Dressing

	1	cup extra-virgin olive oil
	⅓	cup red-wine vinegar or lemon juice
	1 to 2	Tbsp. honey or maple syrup (start with less and add to taste)
	~	Fresh black pepper and sea salt to taste

Salad

	2	bunches fresh arugula and/or watercress
	6	fresh figs (dark purple and ripe), quartered
	5	summer radishes, sliced into thin rounds
	4	Tbsp. creamy goat cheese

Steps

Whisk the dressing ingredients together and set aside.
Arrange the leafy greens on individual salad plates, then top with slices of the figs and radishes. Dollop bits of goat cheese over each salad, then drizzle a little dressing over each. Serve immediately.

This content is from the The Jew and the Carrot collection by Leah Koenig.

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One-dish summer meals

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