This fig and goats cheese salad is an impressive salad that looks like you have spent a lot of time on it, when in fact it comes together very quickly. Juicy figs, creamy goats cheese and crunchy walnuts are all tossed in a balsamic dressing, which creates a salad that is beautiful served with grilled chicken, steak, salmon, or even a simple omelette.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 50 g walnuts
- 120 g rocket or a mixture of rocket and baby spinach.
- 6 figs chopped into six or 8 pieces, depending on size.
- 80 g goats cheese
- 2-3 sprigs fresh thyme
Honey Mustard Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon sherry vinegar
- ½ teaspoon runny honey
- ½ teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Method
- Toast the walnuts: place the walnuts in a dry frying pan over a medium heat and cook, shaking occasionally, until fragrant. Tip on to a plate and leave to cool slightly before roughly chopped.
- Scatter the rocket leaves over your serving plate.
- Top with the figs and crumble over the goats cheese and the chopped toasted walnuts.
- Make the vinaigrette: Whisk the olive oil, sherry vinegar, honey, mustard and salt and black pepper together in a small bowl.
- Pour the vinaigrette over the salad just before serving, then sprinkle with fresh thyme leaves.
- Best enjoyed just after making, however leftovers can be stored in an airtight container in the fridge for a day.
Nutrition
Calories 294kcal | Carbohydrates 18g | Protein 7g | Fat 23g | Saturated Fat 5g | Polyunsaturated Fat 7g | Monounsaturated Fat 10g | Cholesterol 9mg | Sodium 235mg | Potassium 350mg | Fiber 4g | Sugar 14g | Vitamin A 1029IU | Vitamin C 6mg | Calcium 116mg | Iron 2mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- ½ c walnuts
- 120 g rocket or a mixture of rocket and baby spinach.
- 6 figs chopped into six or 8 pieces, depending on size.
- 80 g goats cheese
- 2-3 sprigs fresh thyme
Honey Mustard Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon sherry vinegar
- ½ teaspoon runny honey
- ½ teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Method
- Toast the walnuts: place the walnuts in a dry frying pan over a medium heat and cook, shaking occasionally, until fragrant. Tip on to a plate and leave to cool slightly before roughly chopped.
- Scatter the rocket leaves over your serving plate.
- Top with the figs and crumble over the goats cheese and the chopped toasted walnuts.
- Make the vinaigrette: Whisk the olive oil, sherry vinegar, honey, mustard and salt and black pepper together in a small bowl.
- Pour the vinaigrette over the salad just before serving, and sprinkle with fresh thyme leaves.
- Best enjoyed just after making, however leftovers can be stored in an airtight container in the fridge for a day.
Nutrition
Calories 294kcal | Carbohydrates 18g | Protein 7g | Fat 23g | Saturated Fat 5g | Polyunsaturated Fat 7g | Monounsaturated Fat 10g | Cholesterol 9mg | Sodium 235mg | Potassium 350mg | Fiber 4g | Sugar 14g | Vitamin A 1029IU | Vitamin C 6mg | Calcium 116mg | Iron 2mg
Leave a Reply