Description
With fig season in full swing, I’m thrilled to share my latest favorite recipe: a vibrant fig salad perfect for late summer and fall. This salad combines a mix of nourishing bitter greens, tangy blue cheese, and crunchy roasted hazelnuts, all brought together with a bright lemon-honey vinaigrette. Whether you’re preparing a simple side dish for everyday meals or a show-stopping salad for larger gatherings, this fig salad is as delicious as it is healthy.
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.
