Fig Salad with Blue Cheese and Walnuts
It’s hard to beat the classic combination of fresh figs, toasted walnuts and rich blue cheese. When figs are no longer in season, consider using stone fruit, pears, grapes or poached quinces. If you’re so inclined, a little crispy pancetta crumbled over the top wouldn’t go amiss.
Preheat the oven to 200°C.
Spread the walnuts onto a baking tray and bake for 6-10 minutes until golden, then set aside to cool.
For the dressing, whisk together the vinegar, Dijon mustard and olive oil in a small jar. Season to taste with salt and pepper.
In a large bowl, combine the cos and spinach with enough of the dressing to lightly coat the leaves. Drizzle a little of the dressing over the figs, then add to the salad along with the walnuts. Crumble over the blue cheese and serve immediately.
¼ cup Uncle Joe walnut halves or pieces
1 Tbsp red wine vinegar
1 Tbsp Dijon mustard
3 Tbsp extra virgin olive oil
1 baby cos lettuce, roughly torn
50g baby spinach leaves
4-6 fresh figs, quartered lengthwise
75g blue cheese