Autumn fig salad
Silvana Franco shows you how to make a beautiful salad, with chicory, figs and blue cheese.
Recipe - Serves: 4
50g walnut halves
1 tbsp red wine vinegar
3 tbsp olive oil
1 tsp clear honey
250g pack Waitrose White Chicory
140g pack Waitrose Red Chicory
1 pack Waitrose Speciality Figs, cut into quarters
50g Gorgonzola Piccante, crumbled
1 Break any of the larger pieces of walnuts in half. Heat a frying pan over a medium heat and add the walnuts. Stir continuously for 1–2 minutes, until warm, watching closely as they are easy to burn. Leave to cool.
2 Make the dressing by whisking together the red wine vinegar,
olive oil and honey in a bowl.
3 Slice each head of chicory lengthways, then trim the base to separate the remaining leaves. Place in a large salad bowl and
toss through with the dressing.
4 Spoon the chicory onto a large platter or plate, then place the fig quarters on top. Finish by topping with the walnuts and Gorgonzola.
Typical values per serving: