When fresh figs flood the market, it’s time to make this seasonal salad dotted with almonds and apple and drizzled with honey-infused vinaigrette.
Serves 4 as a side salad
Toast the chopped almonds in a small skillet over medium heat. As soon as you smell the almonds, give the skillet a shake and toast for one more minute. Remove from heat and set aside.
Make dressing: Whisk the olive oil, vinegar, honey, mustard, lemon zest and pepper together in a large salad bowl.
Add the greens, figs, apple, goat cheese crumbles and toasted almonds. Toss gently with the vinaigrette. Serve at once.