Fennel seems to thrive year-round here in southern California, which make me a very happy lady when it comes to salad concocting. In fall and winter, fennel takes on deeper, richer notes, paired with heavier, sweeter flavors. As the weather cools, I’ll begin cooking the fennel as well.
For now, a transitional moment with fresh fennel and roasted fruit. Summer waning into fall.
This salad unites the curious brightness of fennel with the intensity of figs roasted in olive oil, balsamic vinegar, smoked salt, and fresh thyme. The figs nearly caramelize in the oven at high heat, sizzling and blistering and making this salad a sexy adventure of a dish.
Goat’s cheese adds cohesion and smooth swagger. And the arugula has a low growl of a bite that plays nicely with the fennel. The dressing is a no brainer—a simple drizzle of olive oil and balsamic, plus some extra sea salt if you wish.
The whole thing will be done in fifteen minutes (the time it takes to roast the figs in a toaster oven). Bing badda boom. Fall salad extravaganza.
Ingredients
- baby arugula portioned as you like
- 5 ripe figs halved
- 1/3 cup sliced fennel bulb
- 3 Tbsp . crumbled chèvre goat’s cheese
- 2 sprigs fresh thyme
- olive oil
- balsamic vinegar
- smoked sea salt (or plain sea salt is fine too)
Instructions
- Preheat your toaster oven (on the convection oven setting if you have ito 400º. You can use a regular oven if you wish—the toaster oven simply cooks faster and uses less energy. Place halved figs on a baking sheet and drizzle lightly with olive oil and balsamic vinegar. lightly sprinkle with smoked sea salt, Remove the leaves from the thyme sprigs and sprinkle on top of figs. Roast for 15 minutes, until the figs are starting to brown and caramelize. Remove from the oven.
- Place greens on a plate, and top with sliced fennel and roasted figs (still warm, clearly!). Then comes the crumbled chèvre. Drizzle the whole shebang with olive oil and balsamic. Add a bit more salt if you wish.
- Et voila. Bon appetit!
