Oh my gosh. This WEEK. It’s been crazy (but good-crazy). My sister Abigail got married a week-and-a-half ago and my brother Gideon followed suit 8 days later. GAH! See? Crazy.
There’s actually a great story that goes with those cramped temporal parameters, and it’d probably be a whole lot lovelier to read than the phrase “cramped temporal parameters.” But it’s also a very LONG story, and we have a salad recipe to get to. So just take my word for it.
Don’t worry; in a few weeks, when I have all the photos back from the photographers, I probably *will* waste a little time here to wax nostalgic about the actual weddings, both of which took place in the backyard of my childhood home in Connecticut (though luckily my brother’s wedding was a much smaller affair with only 30 people) and both of which were beyond magical.
But enough about my siblings and their once-in-a-lifetime celebrations. Let’s talk about FIGS.
The funny thing about figs is that they’re so often used in autumnal and wintery recipes (if you don’t believe me, simply type “holiday cheese boards” into the Pinterest search bar and prepare for a veritable ONSLAUGHT of figs). But they’re actually best from July to late September, which makes them more of a summery food. Weird, right? Anyway, I’ve been putting them on everything lately — and even roasting them and eating them alone, drizzled with some honey. SO GOOD. Growing up, I had a neighbor who grew figs in his backyard, and I remember he used to bring them over to my house all the time. Maybe that’s where this love affair really began. Who knows.
Anyway, I adore the look (and taste!) of this simple salad, and I hope you decide to make it. Seven ingredients including the ingredients for the dressing makes it pretty easy to whip together, and it’s stunning and colorful enough to boost your mood on even the crappiest, cloudiest autumn day. (No, really. It honestly did make me a little happier when I threw it together earlier this afternoon.) This would probably be best served as an appetizer at a dinner party…or, well, really any people-filled gathering that maximizes its “ooh/aah” factor.
The real secret, of course, is piling it high with edible flowers. If you know me or follow me on Instagram, you know I’m a sucker for these guys, and I’m sure I overdo it sometimes, but…come on. They’re just so pretty. You can find edible flowers at many local farmers markets, as well as on certain specialty Etsy shops and also in bulk over on Amazon. I’m planning to do a full post on my love for edible flowers in the near future. and will be sure to include a ton of purchasing links / fun facts / pretty photos! So, stay tuned for that.
As always, you can find the full recipe after the jump.
mission fig salad with watermelon radishes and honey-balsamic vinaigrette
WHAT YOU’LL NEED
- 1-2 bunches arugula, washed and dried
- 5-6 fresh, raw mission figs, halved lengthwise
- 1 medium-large watermelon radish, sliced thinly (any which way!) with a mandoline or knife
- 3 ounces crumbled goat cheese
- 4 tablespoons honey
- 3 tablespoons balsamic glaze
- 1 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- Liberal pinch of salt
- Pink, white, purple, and yellow edible flowers, to garnish
WHAT YOU’LL DO
Make your dressing. In a small bowl, whisk together the honey, glaze, red pepper flakes, ground black pepper, and salt. Set the bowl aside. Next, assemble the salad. Place the arugula on a large plate, then add the halved figs here and there, followed by the radish slices and goat cheese. Add your dressing sparingly, and top with edible flowers in a pattern of your choosing. Serve with a hearty, meaty entrée!