Can somebody loves so much a combination of some ingredients that is craving for them at least once a week?. Well, the answer is yes:). Every time I ask R what he would like to have for lunch at the weekend I hear ''ensalada de higos''. This has been happening since the first time I made the salad with figs, arugula and goat cheese, and believe me or not, it was precisely in September 2012. During almost half a year, I've been answering that the season for figs is from June until September, and without this main ingredient preparing the salad is just impossible:). The fig tree is somewhat unique, because it produces two crops of fruit every year. The first one, which ripens in June and July is called breva (these are the fruits, which spend the winter on the branches of the tree) and the second one is called higo and ripens in September. So, last week when I saw brevas at a local market I knew that I wouldn't escape from preparing so desired, during the last months, salad. This time, however, I've added some calories, serving the salad on puff pastry.
Ingredients (serves 4):
1 sheet puff pastry
5 large figs
100 soft goat cheese
2 handfuls of arugula
5 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon olive oil
Preheat the oven to 200ºC.
Simmer the vinegar with honey until the mixture is thickened and reduced by half. Keep in mind that it will get thicker when cooled down, so be careful not to reduce it too much.
Wash and dry the figs, then cut them in slices.
Fold the dough on each side, making a little border. Arrange tightly the figs on the dough. Using a pastry brush, paint the figs with the olive oil. Sprinkle with salt and pieces of walnuts. Crumble the cheese all over and drizzle with balsamic sauce.
Bake for about 20 minutes until crispy and brown. Serve with arugula.