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Fig & Goat Cheese Salad

Grilled Asparagus, Fig & Goat Cheese Salad with Citrus Vinaigrette


A summer salad that is great for a light lunch with friends. Serve with a glass of chilled De Grendel Sauvignon Blanc.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 8 mins
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olive oil
200 g fresh young asparagus
salt and pepper


6 Tbsp (90 ml) olive oil
2 Tbsp (30 ml) lemon juice
salt and pepper


150 g mixed leaves
100 g Chevin, use a teaspoon to scoop into small chunks
1 spring onion, thinly sliced
¼ small grapefruit, peeled, pith removed and sliced into small pieces
50 g walnuts, toasted and chopped
5 figs, quartered
micro herbs to garnish
lemon zest to garnish
edible flowers to garnish (optional)
salt and pepper


Drizzle the asparagus with olive oil and season with salt and pepper. Set a grill pan over high heat and heat until it starts to smoke. Grill the asparagus until charred on both sides, then remove from the heat and set aside.


Pour the ingredients for the dressing into a small bowl and whisk well to emulsify; season to taste and then set aside.

To Assemble

Lightly toss the leaves in a small amount of the dressing to coat. Lay the leaves out on a serving platter and top with asparagus, pieces of Chevin, spring onion, grapefruit pieces, walnuts and figs. Garnish with micro herbs, lemon zest and edible flowers. Season with salt and black pepper, then drizzle with a little extra dressing and then serve with the rest of the dressing on the side.