Fig & Manchego Salad
Perfect for late summer as figs become in-season.
4 Servings | Prep time: 15 minutes
INGREDIENTS
For the salad:
- 8–10 fresh figs
- 4 cups baby arugula
- 3–4 oz Manchego cheese
- ⅓ cup Marcona almonds, roughly chopped
- 2 tablespoons fresh mint or basil leaves
- Flaky sea salt
- Freshly cracked black pepper
For the Arbequina dressing:
- ¼ cup Organic Arbequina olive oil
- 1½ tablespoons sherry vinegar
- 1 teaspoon honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- Freshly cracked black pepper
INSTRUCTIONS
-
Make the dressing.
In a small bowl, whisk together the Arbequina olive oil, sherry vinegar, honey, Dijon mustard, salt, and black pepper until emulsified. -
Prepare the figs.
Gently wash and dry the figs. Trim the stems and cut each fig into quarters. If they're particularly large, cut them into smaller wedges. -
Prepare the Manchego.
Use a vegetable peeler or sharp knife to shave the Manchego into thin ribbons or cut it into small wedges. -
Build the salad.
Arrange the arugula on a large platter. Scatter the figs, Manchego, and Marcona almonds throughout. -
Dress lightly.
Drizzle the salad with the Arbequina dressing. You don't need to use all of it—start with about half and add more as needed. -
Finish.
Scatter fresh mint or basil over the top and finish with flaky sea salt and freshly cracked black pepper. - Serve immediately.
For a more substantial salad, you could add:
- Prosciutto or Jamón Serrano for a savory element
- Grilled bread for crunch
- Goat cheese alongside the Manchego
- Roasted grapes for an even more late summer-focused version
- A few drops of Barrel-Aged Balsamic Vinegar for extra acidity and sweetness
Presentation Tip:
We'd serve this on a large shallow platter rather than tossing everything together. Arrange the arugula first, then place the figs and Manchego intentionally throughout, with the almonds scattered over the top. Finish with a generous drizzle of our Arbequina olive oil right before serving.