Fresh Fig And Feta Salad With Toasted Walnuts Food

FRESH FIG SALAD WITH FETA AND TOASTED WALNUTS

Fresh Fig Salad with Feta and Toasted Walnuts image

A simple and delicious fig salad recipe made with crumbled feta cheese, toasted walnuts and tossed with a dijon vinaigrette. This easy side salad is the perfect way to enjoy ripe fresh figs!

Provided by Amee

Time 5m

Number Of Ingredients 7

Ingredients

24 fresh figs (any variety, I used Brown Turkey Figs)
4 oz whole feta cheese
4 oz walnuts (roughly chopped)
1 tsp dijon mustard
6 tbsp olive oil
1 tbsp white balsamic vinegar
sea salt and pepper to taste

Steps:

Toast walnuts in a frying pan over high heat, stirring constantly for 2-3 minutes until lightly toasted. Set aside and cool.
Combine vinegar, dijon, olive and a little salt and pepper in a jar and shake until emulsified. Set aside.
Wash and pat figs dry and cut them in half. Arrange on a platter, sprinkle with feta cheese and walnuts and drizzle dressing on top.
Serve with crusty bread, if desired.

Nutrition Facts : ServingSize 1 g, Calories 377 kcal

FRESH FIGS AND FETA WITH TOASTED WALNUTS

Fresh Figs and Feta With Toasted Walnuts image

Provided by NutritionTwins.com

Yield 5

Number Of Ingredients 3

Ingredients

5 fresh Figs
2 tbsp fat free feta
5 tsp chopped walnuts

Steps:

Slice figs and drizzle with
crumbled feta and walnuts. Enjoy!

Nutrition Facts : Nutrition Information Serving size 1 fig Calories

FRESH FIGS WITH STILTON AND WALNUTS IN A HONEY DRIZZLE DRESSING

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing image

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.

Provided by French Tart

Categories Salad Dressings

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

24 -30 fresh figs, medium to large
6 -9 ounces blue cheese, such as Stilton or 6 -9 ounces Roquefort cheese
9 ounces walnut halves, roughly chopped
2 tablespoons clear runny honey
6 tablespoons walnut oil
1 tablespoon sherry wine vinegar
salt
black pepper
fresh fig leaf (to garnish)

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 butter and mixed herb and salad leaves.
Can also be served as a dessert/cheese course combined.

FRISéE SALAD WITH PROSCIUTTO, ROASTED FIGS, AND WALNUTS

Frisée Salad with Prosciutto, Roasted Figs, and Walnuts image

Categories Salad Appetizer Roast Quick & Easy Blue Cheese Fig Walnut Fall Prosciutto Lettuce Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 9

Ingredients

36 whole fresh figs, stems trimmed, or 36 dried figs, stems trimmed, halved
2 tablespoons plus 1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 cup crumbled blue cheese (about 3 ounces)
6 cups torn frisée lettuce leaves
4 cups mixed baby greens
4 cups watercress sprigs, thick stems trimmed
8 ounces thinly sliced prosciutto , cut into thin strips
1 1/2 cups walnuts, toasted, coarsely chopped

Steps:

Preheat oven to 350°F. Toss fresh figs with 2 tablespoons oil in bowl. Arrange figs on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes. (Do not roast dried figs.) Cool. Cut figs lengthwise in half.
Whisk remaining 1/2 cup oil and vinegar in small bowl to blend. Add cheese and whisk to blend. Season to taste with salt and pepper. (Figs and dressing can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk dressing before using.)
Combine frisée, baby greens, watercress, prosciutto and walnuts in large bowl. Add dressing; toss to coat. Gently mix in figs. Transfer to serving bowl.

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