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Autumn fig salad
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The sweet fruit and salty cheese in this recipe make for
a lovely speedy supper.
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.
Try swapping the Gorgonzola for a creamy Manchego
or crumbly Greek feta.
Typical values per serving:
This recipe was first published in August 2014.
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