Hands on: 20 minutes

Total time: 2 hours, 35 minutes, including cooling time for pecans Serves: 6

This nutty, sweet and spicy salad features local arugula, figs, honey and goat cheese. Look for dark green arugula for the most robust, peppery flavor. A forkful should include all the components.

For the dressing:

1/2 cup extra-virgin olive oil

1/8 cup balsamic vinegar

1/2 tablespoon French Dijon mustard

11/2 tablespoons local honey

1 tablespoon fresh lemon juice

1 teaspoon Hungarian sweet paprika

Sea salt and fresh pepper to taste

For the pecans:

1 tablespoon extra-virgin olive oil

1/2 teaspoon ground cardamom

1/2 teaspoon sea salt

1/2 teaspoon chili powder

1/2 teaspoon ground celery seed

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1 cup Georgia pecans

For the salad:

8 ounces Cole’s Lake Dairy French chèvre or other Georgia fresh goat cheese at room temperature

3 bunches local arugula, stems removed, washed and dried

12 Georgia figs, washed and dried

To prepare the dressing: Place olive oil, vinegar, mustard, honey, lemon juice, paprika, salt and pepper in a mixing bowl. Whisk until well blended. Save in a container at room temperature. Shake well or whisk again before dressing arugula. Store leftovers in the refrigerator.

To prepare the spiced pecans: Preheat oven to 325 degrees. Heat oil in a nonstick skillet over low heat. Mix cardamom, salt, chili powder, celery seed, cinnamon and cayenne together in a bowl and add to oil. Simmer 3 to 4 minutes to mellow flavor. Place pecans in mixing bowl, add spice mixture and toss well. Spread pecans in an even layer on a rimmed baking sheet. Bake for 10 minutes, shaking and turning the baking sheet once or twice. Remove baking sheet from oven and, using a spatula, toss the pecans with any spices and oil that have accumulated. Let rest for 2 hours in a cool place to concentrate spice flavors.

To assemble the salad: Whip chèvre with a hand mixer or strong steel whisk. Line up the arugula leaves and chop into 1-inch pieces. Toss with dressing to taste and divide on 6 salad plates. Slice each fig in half and divide evenly among plates. Spoon 3/4 teaspoon chèvre onto fig halves. Garnish with pecans and serve. Leftover pecans can be stored in an airtight container.

Per serving: 548 calories (percent of calories from fat, 73), 14 grams protein, 24 grams carbohydrates, 4 grams fiber, 46 grams fat (13 grams saturated), 40 milligrams cholesterol, 307 milligrams sodium.

Featured

Atlanta Mayor Andre Dickens (right) tours the Vine City neighborhood with his senior advisor Courtney English (left). (Matt Reynolds/AJC 2024)

Credit: Matt Reynolds