Walnut, Figs and Goat’s Cheese Salad

Walnut, figs and goat’s cheese salad, a delicious combination in a bowl. This Spring salad is perfect to serve with the Saronsberg Six Point Three Straw Wine 2007!

Serves 4


6 ripe figs, sliced in half widthways

Extra-virgin olive oil

Balsamic vinegar

100g fresh walnuts

Juice of ½ lemon

200g mixed leaves, a mixture of bitter, soft and crunchy

100g ripe goat’s cheese

• Preheat your oven to 220″C/Gas 7. Place the figs on an oven tray, season lightly and drizzle with a little oil. Place in the oven and roast for 10 minutes until golden and slightly softened. As soon as they come out of the oven, drizzle them with balsamic vinegar and leave to cool for 10 minutes.

• When the figs come out of the oven, place the walnuts in and roast for five minutes until golden. Remove nbso online casino reviews and leave to cool slightly.

• Pour the juices from the figs’ roasting tray into a small bowl and drizzle in a little oil and a squeeze of lemon. Stir well to combine.

• Place the leaves on a large platter (or divide between plates) and place the roasted figs on top. Sprinkle over the walnuts, and break up the cheese into little nubbins, then dot them over the salad. Finish by drizzling over the fig dressing.

Recipe by Stevie Parle – Telegraph