Name: Fig and Fried Goat Cheese Salad with Spicy Nectarine Vinaigrete
Prep time: 20 min
Total time: 20 min
Yield: serves 4
Ingredients: 4 handfuls baby arugula (one handful per serving); 4 ripe black mission figs, quartered; 1/2 cup toasted walnut halves (toast for 10 minutes at 350F); 1/2 heirloom tomato, cut in small wedges; fried goat cheese; 5 oz block of goat cheese; 1 egg; 1/2 cup bread crumbs; 1/2 tsp salt; 1/2 tsp assorted dried herbs (I used thyme, oregano and dill); oil for frying; nectarine vinaigrette; 1 nectarine, washed and sliced (don't peel); 1/2 habanero pepper; 1/4 cup olive oil; 3 Tbsp champagne vinegar; 1 tsp grainy Dijon mustard; pinch salt