Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Salad
- 6 fresh figs, halved
- 120 g baby rocket (arugula)
- 120 g soft goat cheese (chèvre), crumbled
- 80 g walnuts
- 14 g brown sugar
- 14 g unsalted butter
- 30 g shaved parmesan
Honey Balsamic Dressing
- 3 tbsp extra virgin olive oil
- 1 ½ tbsp balsamic vinegar
- 1 tbsp honey
- 5 g Dijon mustard
- Salt and freshly cracked black pepper, to taste
Method
Candied Walnuts
Melt butter in a small non-stick frypan over medium heat. Add walnuts and brown sugar, stirring constantly for 3–4 minutes until the sugar caramelises and coats the walnuts.
Tip onto a sheet of baking paper and spread out immediately — they will harden as they cool. Set aside.
Caramelise the Figs
In the same pan over medium-high heat, place figs cut-side down. Cook for 2–3 minutes without moving them until the cut surfaces are golden and slightly caramelised. Remove from heat and set aside.
Dressing
Whisk together olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl or jar until well combined. Season generously with salt and cracked black pepper.
Assemble & Serve
Spread rocket over a large serving platter. Scatter over the caramelised figs (cut-side up), crumbled goat cheese, candied walnuts, and shaved parmesan.
Drizzle dressing over the top just before serving. Finish with an extra crack of black pepper.
