Fig blue cheese and walnut salad

What I like with the early fall season is that we still want to eat salad because it is not too cold yet and we can enjoy a whole new lot of seasonal produce. I love the slightly sweet and savoury salads and this fig, blue cheese and walnut salad is one of the hits of the season for me. I love the different flavours – the sweetness of the figs and the acidity of the blue cheese – and textures with the crunchiness of the walnuts. Add a few crumbs crispy Pancetta and I am in salad heaven.

To season the whole thing, I found nothing better than my little honey and soy sauce vinaigrette. I gives even more sweetness to this fig, blue cheese and walnut salad. Just thinking about it makes my mouth water…

4.5 from 2 reviews

Imprimer

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:

1. 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:

1. Cut the figs in 8 and the blue cheese in cube. Roughly cut the walnuts.
2. 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.
3. 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.

3.5.3208