Fresh Figs And Feta With Toasted Walnuts Food

FRESH FIG SALAD WITH FETA AND TOASTED WALNUTS

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.

FRESH FIGS AND FETA WITH TOASTED WALNUTS

Steps:

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

FRESH FIG AND FETA SALAD WITH TOASTED WALNUTS

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.
• Vinaigrette:.
• 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 mustard 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 feta or goat's cheese per person, over the top of the fresh figs.
• Scatter the chopped,toasted walnuts over the fig salad.
• Just before serving, drizzle the vinaigrette over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
• Serve with crusty bread and butter.
• Can also be served as a dessert/cheese course combined.

FRESH FIGS WITH STILTON AND WALNUTS IN A HONEY DRIZZLE DRESSING

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.