Fresh Figs With Stilton And Walnuts In A Honey Drizzle Dressing
A new fig recipe for this year! Similar to my recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.this makes a fabulous dinner party starter, or a light salad for lunch..........i sometimes serve this for the cheese course too, for something a little different.
Steps
Toasted walnuts:.
In a large , heavy frying pan , over a high heat , toast the walnuts for 2 to 3 minutes , stirring frequently.
Remove and set aside to cool.
Honey drizzle dressing.
Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved.
Add the honey and walnut oil , then shake again to emulsify the emulsion will hold for ten minutes or so , but give it another jiggle just before you use it to dress the salad.
Salad:.
Wipe the fresh figs gently , and cut them in half.
Arrange them on a large platter , or on individual plates - allowing 4 to 5 fresh figs per person , depending on the size.
Sprinkle 1 to 1 1 / 2 ozs of crumbled or sliced blue cheese per person , over the top of the fresh figs.
Scatter the chopped , toasted walnuts over the fig salad.
Just before serving , drizzle the honey dressing over the salad , and garnish each plate with 1 - 2 fresh fig leaves if available.
Serve with crusty bread and butte.
Ingredients
fresh figs, blue cheese, walnut halves, honey, walnut oil, sherry wine vinegar, salt, black pepper, fig leaf