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    Autumn fig salad

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    Autumn fig salad

    The sweet fruit and salty cheese in this recipe make for
    a lovely speedy supper.

    • Preparation time: 15 minutes

    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.

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    Cook’s tip

    Try swapping the Gorgonzola for a creamy Manchego
    or crumbly Greek feta. 


    Average user rating

    4 stars