Figs and blue cheese are an old combination for good reason: one is sweet, the other salty and sharp, and neither needs much interference. Toasted walnuts, rocket and a little honey-mustard dressing are enough to bring the salad together.
Bresaola makes it more substantial, but it isn’t essential. Leave it out for a meat-free version, or add some grilled aubergine or courgette instead.
Fig, Gorgonzola & Walnut Salad
Description
Ripe figs, Gorgonzola, glazed walnuts and bresaola arranged with peppery rocket and a honey-mustard dressing.Ingredients
Instructions
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Put the walnuts and 1 teaspoon honey into a small dry frying pan over medium heat. Cook for about 5 minutes, stirring regularly, until lightly toasted and glazed. Tip onto baking parchment, season with a tiny pinch of salt and leave to cool.
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Put the remaining honey into a jar with the olive oil, red wine vinegar and wholegrain mustard. Season lightly, close the jar and shake until emulsified.
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Divide the rocket between four plates. Arrange the fig wedges, Gorgonzola and loosely folded bresaola amongst the leaves.
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Spoon over enough dressing to lightly coat the salad.
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Break up any walnuts that have stuck together and scatter them over the top. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 299kcal
- % Daily Value *
- Total Fat 22.4g35%
- Saturated Fat 5.8g29%
- Cholesterol 11mg4%
- Sodium 796mg34%
- Potassium 279mg8%
- Total Carbohydrate 12.8g5%
- Dietary Fiber 2.3g10%
- Sugars 11.2g
- Protein 12.6g26%
- Vitamin C 5.5 mg
- Calcium 196 mg
- Iron 1.0 mg
- Vitamin D 8.3 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
