Description
This fig salad with bitter greens and lemon-honey vinaigrette is made for late summer and early fall, when fresh figs are at their best. Sweet, tender figs balance the bitter greens and tangy blue cheese, while roasted hazelnuts add a toasty crunch. Bright and beautifully balanced, it makes an elegant side dish for an everyday meal and is equally lovely served at a larger gathering.
Ingredients
FOR THE VINAIGRETTE
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice (adjust to taste)
- 1/2 teaspoon raw honey
- A pinch of salt
- A pinch of freshly ground black pepper
FOR THE SALAD
- 4 generous handfuls of bitter salad greens (such as arugula, radicchio, mâche, frisée, or endives)
- 4 large fresh figs (use more if figs are smaller)
- 40 grams Gorgonzola or another South European blue cheese (goat cheese is a good alternative)
- 50 grams roasted hazelnuts, skins removed and roughly chopped
Instructions
- Prepare the Vinaigrette: In a small jar, combine the olive oil, lime juice, honey, salt, and pepper. Seal the jar and shake vigorously until the mixture emulsifies. Set aside.
- Assemble the Salad: On a serving platter, arrange the washed and dried salad greens.
- Add Toppings: Cut the figs into wedges and scatter them over the greens. Crumble the Gorgonzola (or cheese of choice) over the salad, followed by the chopped roasted hazelnuts.
- Dress and Serve: Just before serving, drizzle the salad with the vinaigrette. Toss gently to combine if desired. Enjoy!
Notes
A Quick Tip on Hazelnuts: You can use store-bought dry-roasted and peeled hazelnuts, or easily roast them at home. To do this, preheat your oven to 300°F (150°C) and spread the hazelnuts on a baking sheet. Roast for about 10 minutes, then let them cool. Once cooled, rub the hazelnuts in a dry towel to remove the skins.
