Maple Balsamic Fig Salad with Goat Cheese Croquettes

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In the winter, sweeter Mission figs are in season, in summer the less sweet green figs. Walnuts give this salad a bitter edge to balance the sweetness of the vinaigrette and figs.

Tags: Intermediate, 30 mins, Appetizer & Hors d'Oeuvres, Side Dishes, Salads, Lunches, Vegetables, Fruit, Cheese, Rice & Grains, Baking, Easter, Vegetarian
Serves: 6
Skill level: Intermediate
Prep time: 20  minutes
Cooking time: 6  minutes
Total: 26 *  minutes

* cool time=5 minutes

Additional Information


1/4 cup (50 mL) no name Bread Crumbs
1 pkg (140 g) PC Soft Unripened Goat's Milk Cheese
1 tbsp (15 mL) PC 100% Pure Safflower Oil
1 bag (142 g) PC Organics Field Greens Salad Mix
1/4 cup (50 mL) PC Maple Balsamic Vinaigrette
3 fresh figs, cut in quarters
1/2 cup (125 mL) toasted walnut halves


  1. Preheat oven to 375°F (190°C).
  2. Place bread crumbs in shallow bowl. Shape goat cheese into six small patties. Brush with oil, then gently drop into bread crumbs, tossing and pressing lightly to coat. Place on baking sheet. Discard remaining oil and bread crumbs. Bake in centre of oven for 6 minutes or until bubbling at edges. Let cool for 5 minutes.
  3. Meanwhile, in bowl toss greens with 3 tbsp (45 mL) of vinaigrette. Divide among six salad plates. Top with figs and walnuts. Top each salad with a piece of warm goat cheese; drizzle with remaining vinaigrette. Serve warm.

Chef's Tips

To toast walnuts, place in small dry frying pan over medium heat; cook 4 to 6 minutes or until golden and fragrant. Alternatively, bake in 375°F (190°C) oven for 4 to 6 minutes.

Nutritional Information

Per serving
Calories 210 Cal
Fat 15 g
Sodium 160 mg
Carbohydrate 12 g
Fibre 2 g
Protein 6 g