This week's recipe is one that I made during the week and it was lovely and refreshing. It comes from the December 2009/January 2010 issue of delicious magazine. It's one of those great salads that makes a meal, although of course you could serve it as a salad with other things if you were feeding a few. The walnuts are very easy and taste delicious, probably even better made with butter as in the recipe - I had to use olive oil as I had tossed out my almost melted butter!
Have a happy week. Love from Jane xx
Fig, watercress and blue cheese salad with candied walnuts
What you need:
- 1/4 cup extra virgin olive oil, plus 1 teaspoon for the figs
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- A squeeze of lemon juice
- 3 ripe, fresh figs, quartered
- 2 teaspoons caster sugar
- 2 teaspoons balsamic vinegar
- 1 bunch watercress
- A handful of seedless red or green grapes, halved
- 200g blue cheese, sliced
- 20g unsalted butter
- 1 cup walnut halves
- 1/4 cup caster sugar
- 1/2 - 1 teaspoon caynenne pepper (optional; you could sprinkle over normal ground black pepper if you prefer)
What you do:
- For the candied walnuts, line a baking tray with baking paper.
- Melt the butter in a saucepan.
- Add the walnuts, sugar and pepper, then stir for 1-2 minutes until the sugar melts and coats the nuts.
- Remove from the heat and use a spoon to spread the nuts out on the baking tray. Leave for a few minutes to set.
- Combine the olive oil, red wine vinegar, mustard and lemon juice in a small bowl.
- Season the dressing with sea salt and pepper, whisking to combine, then set aside.
- Place the figs, cut side up, on a small baking tray.
- Sprinkle with the sugar, balsamic vinegar and additional olive oil.
- Place the figs under a grill for five minutes or until golden and bubbling. Remove from the grill and set aside.
- Arrange the watercress and grapes on a serving platter and top with the grilled figs. Lay slices of cheese over the top, drizzle with the dressing and serve sprinkled with the walnuts.