Fig Season

If you are lucky to have an abundance of figs, try adding them to salads.

Crumbled goat cheese and pistachios lend extra heft and protein to this light meal. Lynda Balslev for Tastefood

Fresh, ripe figs are luscious and delicate. Their flavors are varied and nuanced, depending on the type of fig. For instance, small Black Mission figs are dark, sweet, and jammy, with tiny seeds that lend a slightly grainy texture. Plump, soft Calimyrna figs are large and golden-green, with a mildly sweet, nutty, and vegetal flavor. Brown Turkey figs strike a middle ground. Streaked in purples and yellow with a soft pink interior, their flavor is mild and honeyed, which makes them compatible with both sweet and savory dishes.

It’s easy to eat ripe figs as they are, straight up from the market. However, if you are lucky to have an abundance, try adding them to salads, layering them into sandwiches, or perching them on top of pizzas and bruschetta. This salad is a tumble of arugula and farro, studded with figs. Crumbled goat cheese and pistachios lend extra heft and protein, allowing you to call this a light meal.

Lynda Balslev for Tastefood

Fig, Arugula, and Farro Salad

Active Time: 10 minutes Total Time: 40 minutes, plus cooling time

Serves 4

• 1/2 cup semi-pearled farro
• 1 1/2 cups water

Dressing:

• 2 tablespoons white balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon runny honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt, or more to taste
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Salad:

• 3 ounces fresh baby arugula
• 1/2 small head radicchio, shredded (optional)
• 5 to 6 plump Brown Turkey figs, stemmed and quartered
• 2 ounces fresh goat cheese, crumbled
• 2 to 3 tablespoons torn fresh mint leaves
• 2 tablespoons coarsely chopped unsalted pistachios
• Finely grated lemon zest, for garnish

Combine the farro and water in a large saucepan and bring to a boil. Reduce the heat to medium-low, partially cover the pot, and simmer until the farro is tender, about 30 minutes. Drain the farro in a fine-mesh sieve and transfer to a bowl. Cool to room temperature.

Make the dressing: Combine the vinegar, lemon juice, honey, mustard, salt, and pepper in a small bowl. Add the oil in a steady stream, whisking to emulsify.

Assemble the salad: Combine the arugula and radicchio in a large, wide serving bowl. Scatter the farro over the salad and top with the figs, cheese, and mint. Drizzle some of the dressing and gently toss to combine. Add more dressing to your taste. Garnish with the pistachios and lemon zest.