Fig, blue cheese and walnut salad with honey soy sauce dressing
Prep time: 10mn
Serves 4
Ingredients
For the salad
150g baby leaf mix
4 figs
150 à 200g of Roquefort (or any other kind of blue cheese)
a handful of walnuts
For the honey soy sauce dressing
3 tablespoons olive oil
1 tablespoon French mustard
1 tablespoon balsamic or sherry vinegar
1 tablespoon soy sauce
1 tablespoon honey
Instructions
Prepare the dressing:
Mix the honey and mustard and add the remaining ingredients. Mix thoroughly using a small whisk or a fork. The sauce does not need to be too emulsified.
Prepare the salad:
Cut the figs in 8 and the blue cheese in cube. Roughly cut the walnuts.
Divide the baby leaves on the plates. Have the equivalent of a fig (that is to say 8 pieces) on each plate and sprinkle with the cubes of cheese and walnuts.
Pour some dressing over each plate.
Notes
For even more flavour and crisp, I like to add a few slices of pancetta that I have cooked in pan until crisp. I drain the excess fat, and allow them to cool before I crumble them over the salad, yum! Bacon works great too.
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/09/fig-blue-cheese-and-walnut-salad/