Embracing the beautiful delicate figs that are in season right now, this honeyed fig, watercress & fennel salad with goats cheese is the perfect marriage of sweet and peppery. This salad is full of different flavors and textures that come together to make a wonderfully gorgeous salad to help us transition gently to the cooler months. A quick salad to prepare that makes the perfect appetizer and is excellent for both vegetarians and omnivores. For the option with prosciutto, please scroll to the bottom of the page.

  10 min           6 serves (as a side salad)           $$

Honeyed Fig, Watercress & Fennel Salad w/ Goats Cheese

• 8 fresh figs, quartered
• 1 bunch of watercress, washed and picked
• 1 small fennel, shaved (I use my vegetable peeler for this)
• ½ red onion, finely sliced
• 200 grams of soft goats cheese
• 2 tblsp. of salad seed sprinkles
• 2 teaspoons of honey
• 1 – 1.5 tblsp. of good quality aged balsamic vinegar
• 2 tblsp. of good quality olive oil
• A pinch of sea salt

On a large salad platter or large serving plate arrange the watercress, fennel, onion and quartered figs evenly. Crumble pieces of the goats cheese across the salad and sprinkle with salad seeds.

Now to season and dress your salad, sprinkle a pinch of salt all over, drizzle the olive oil and balsamic vinegar and dribble a small amount of honey lightly across each piece of fig.