Fig Salad
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Fig Salad
Recipe by Stephanie Alexander Kitchen Garden Foundation
Ingredients
from the garden
4 figs
100g rocket
from the pantry
60g walnut halved
60g goat’s cheese
for the dressing
1 tbsp Squeaky Gate extra virgin olive oil
1 tsp walnut oil
½ teaspoon red-wine vinegar
sea salt and ground black pepper
to taste
Method
Heat the frying pan to medium heat, toast the walnut halves for about 5
minutes and allow to cool.
Set out the chopping board and knife. Dampen the tea towel and place it
under the chopping board to prevent it from slipping.
Quarter the figs. Add the figs and rocket to your serving bowl, and crumble
over the goat’s cheese.
Mix all the dressing ingredients together in the small bowl and taste for
seasoning. Drizzle over your salad just before serving.
