This is the first time that I have prepared a dish that features goat’s cheese. Although I regularly use Greek feta which is a combination of sheep’s and goat’s milk, I have never attempted to incorporate creamy goat’s cheese only into a home cooked recipe. I put this down to having a bad food memory involving a goat’s cheese risotto in a restaurant many moons ago – terribly prepared, still makes me cringe. 

This quick and impressive salad is the opposite of that doomed restaurant risotto.  The combination of ingredients is perfect – swiftly blanched baby beans with seared fennel and plump figs, are arranged on a platter with bite sized morsels of dill flecked goat’s cheese and drizzled with white balsamic and pan juices. There is texture, colour and fresh, fragrant flavours. 

It is ideal for serving up either as a side dish to a family meal (which is what I did this evening), or as an elegant entree or even a light dinner or lunch. Best of all the ingredients don’t require the home cook hero to hike across town. They are readily available from your local grocery store, so make the most of juicy Australian figs while they are still in season. 

Fragrant Fig, Goat’s Cheese, Fennel and Bean Salad

400 grams baby green beans
3 – 4 fat figs cut into quarters
1 baby fennel bulb with fronds cut into eight small wedges
100 g goat’s cheese with dill (chevre variety, which is soft and white)
1 tablespoon white balsamic
1/2 tablespoon olive oil
sea salt and black pepper to taste

Put a pot of water on to boil and when bubbling, add the beans. Cover with the lid and blanch for 2 minutes. Drain and refresh under running water. Place on your serving platter. I used a pretty vintage platter that belonged to my maternal grandmother. The blush pink ceramic complements the colour of the figs. 

While the beans are being blanched, place a frypan over a medium-high heat and drizzle with the olive oil. Add the fennel and toss about for 2 minutes until the surfaces turn a deep golden brown. Remove from the frypan and arrange over the beans. 

Add the fig segments searing each side for 20 seconds or until the pinkish centres develop a deep, glistening appearance. Remove and arrange on your platter. 

Splash the white balsamic into the frypan, swirl it about and then drizzle the entire contents over your salad. 

Finally, break off small pieces of goat’s cheese and tuck snugly around the figs, fennel and beans. 

This is best served immediately before the cheese melts.