Goat Cheese and Pecan Salad with Balsamic Dressing and Fresh Figs

Simply perfect to accompany your summer evenings with friends, this goat cheese and pecan salad with its balsamic dressing and fresh figs is refreshing and delicious.

Ingredients 
Dressing 

• 1 cup of fresh figs, quartered;
• 3/4 cup Olive Pressée plain dark balsamic vinegar;
• 1/4 cup Olive Pressée fig infused dark balsamic vinegar;
• 1 tsp. honey;
• 1/4 cup Olive Pressée extra virgin olive oil;
• 1/8 tsp. ground black pepper;
  

Salad 

• 5 cups of "spring" type salad mix;
• 4 to 5 figs, sliced;
• 2 ounces of goat cheese;
• 1/2 cup of pecans.
  

Instructions

1. In a pot, heat the figs, balsamic vinegar and honey over medium low heat. Bring to a boil, stirring, until the mixture thickens, about 2 to 3 minutes.
2. Remove from the heat and use a colander to strain the liquid into a small bowl, discard the figs.
3. Place the bowl in the fridge to chill the dressing, about 5 minutes. Once cooled, add the oil, salt, pepper and mix.
4. Assemble the salad and add the dressing.

 
Note
Figs are in season from July to October.

 
Conservation  
Store the dressing in the fridge for a week in an airtight container.