Cognac-Soaked Fig and Walnut Salad with Honey Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant salad combining sweet dried figs soaked in VSOP Cognac with crunchy walnuts and peppery greens, drizzled with a honey mustard vinaigrette. This Mediterranean-inspired salad recipe, ready in about 40 minutes, pairs dried figs, D’USSÉ VSOP Cognac, mixed baby arugula and spinach into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 12 whole dried figs in a small bowl and pour 1/3 cup D’USSÉ VSOP Cognac over them. Let soak for 30 minutes at room temperature until plump and fragrant.
  2. Step 2: In a large salad bowl, combine 5 cups mixed baby arugula and spinach with 1 cup toasted chopped walnuts and 1/2 cup crumbled goat cheese.
  3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 1/2 tbsp apple cider vinegar, 2 tsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Chop the soaked figs into quarters and add to the salad bowl. Drizzle the honey vinaigrette over the salad and toss gently to coat all ingredients evenly before serving.

Frequently asked questions

How long does Cognac-Soaked Fig and Walnut Salad with Honey Vinaigrette take to make?

Total time is about 40 minutes (40 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cognac-Soaked Fig and Walnut Salad with Honey Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried figs from drying out.

Can I substitute ingredients in Cognac-Soaked Fig and Walnut Salad with Honey Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cognac-Soaked Fig and Walnut Salad with Honey Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cognac-Soaked Fig and Walnut Salad with Honey Vinaigrette?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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