Salad with figs, Roquefort and ginger dressing

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
4 3
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 25 g pickled ginger
  • 2 TABLESPOONS Vinegar
  • 3 TABLESPOONS Sunflower oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 8 Walnut kernel halves
  • 4 fresh figs
  • 1-2 TEASPOONS Butter
  • 1 TABLESPOON Honey
  • 150 g Babyleaf salad mix
  • 100 g Roquefort cheese

Directions

  1. 1

    Chop the ginger very finely. Mix ginger and vinegar in a bowl. Add oil and season to taste with salt and pepper. Roast the walnuts in a pan without fat. Take out and chop coarsely

  2. 2

    Wash figs, rub dry and quarter them. Heat butter in a frying pan and fry figs for about 20 seconds on each side. Remove figs from the pan. Add honey to the pan and allow to caramelize. Add vinaigrette and simmer for 2-3 minutes

  3. 3

    Wash the salad and shake dry. Arrange the salad and figs on 4 plates. Crumble Roquefort. Sprinkle cheese and walnuts over the salad. Sprinkle with the warm vinaigrette and serve immediately

Nutrition Facts

KCAL
290 kcal
CARBS
17 g
FATS
20 g
PROTEINS
8 g