Sweet Fig and Mesclun “Splitsville” Salad with Nutty Pesto and Goat Cheese Crostini

By recepti

Total Time:
25 min
Prep:15 min|Inactive Prep:--|Cook:10 min
Level:Easy
Yield:4 Servings

Ingredients

• Pesto
• 1 cup packed fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1 small clove garlic
• 1/2 cup grated Parmesan cheese
• Sea salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• Goat Cheese Crostini
• 1/2 fresh baguette, sliced into 1/2-inch rounds
• 1/4 cup creamy goat cheese
• 1 tablespoon extra-virgin olive oil
• Balsamic Reduction
• 1/4 cup balsamic vinegar
• 1/4 cup real maple syrup
• Salad
• 1/2 cup sliced dried figs
• 4 cups mesclun greens
• DIRECTIONS

Preparation

Step 1

To make the pesto: In a food processor, blend together the basil, toasted pine nuts, garlic, Parmesan, sea salt, and cracked pepper. While blending, slowly pour in the extra virgin olive oil in a thin stream. Blend until smooth.

To make the goat cheese crostini: Spread about 1 tablespoon goat cheese onto baguette rounds. Drizzle with olive oil and broil for a few minutes until the cheese is slightly golden and bubbling.

To make the balsamic reduction: Heat a small saucepan on medium. Add equal parts aged balsamic vinegar and real maple syrup. Bring to a simmer and reduce for 5 to 8 minutes, until thick, syrupy, and coats a wooden spoon.

In a bowl, combine the figs, mesclun greens, 4 tablespoons of the pesto and mix. Serve topped with 2 pieces of the goat cheese crostini and drizzle with balsamic reduction.

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