Epice Salad Recipe

Toast almonds

Preheat a small skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until fragrant and lightly golden, 3–4 minutes. Transfer to a plate to cool so they stop cooking in the hot pan.

Prepare apricots and figs

If dried apricots are large, stack and slice into thin julienne strips. If using fresh figs (optional), gently quarter them. Set both aside.

Assemble greens

Place 6 cups mixed salad greens in a large serving bowl. Sprinkle in the julienned dried apricots, cooled toasted almonds, and quartered fresh figs or pear if using. Crumble the 4 oz of goat cheese over the top and scatter chopped chives or mint.

Dress and toss

When the vinaigrette is ready and slightly cooled, drizzle about half the dressing over the salad and toss gently to coat. Taste and add more dressing as needed (typically 3–4 tbsp total). Serve immediately so greens stay crisp.

Soak figs

Place the 4 chopped dried figs in a small bowl and pour 60 ml warm water over them. Let sit for 10 minutes to soften, then mash lightly with a fork to break them down and create a thick puree. Reserve any remaining soaking liquid.

Blend dressing

In a small blender or using an immersion blender in a jar, combine the softened fig puree, any reserved soaking liquid (up to 2 tbsp), 6 tbsp extra-virgin olive oil, 3 tbsp white wine vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and 1 tbsp fresh lemon juice. Blend until smooth and emulsified, about 20–30 seconds.

Season dressing

Season the dressing with 3 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust: add more honey if you prefer sweeter, more vinegar for brightness, or a pinch more salt. If dressing is too thick, thin with 1–2 tsp warm water at a time until it reaches a pourable consistency.

Finish and chill briefly

Allow the vinaigrette to sit 5 minutes so flavors meld. Give it one last whisk or shake before using. Store any leftover dressing refrigerated up to 5 days; bring to room temperature and shake before using.