Chestnut Roasted Figs with Truffle Vinaigrette and

Name: Chestnut Roasted Figs with Truffle Vinaigrette and Truffle Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound whole chestnuts; 6 black mission figs; 8 ounces chestnut honey; 6 ounces truffle cheese; 8 ounces mache; 4 bamboo skewers (soaked); 1 shallot; 2 teaspoons fresh thyme; 4 ounces white wine vinegar; 8 ounces extra virgin olive oil; 1 teaspoon Dijon mustard; Salt and pepper to taste; CHESTNUTS SIMMERED AND Sauteed WITH BUTTER; (Recipe Courtesy of Don Pintabona, Executive Chef Tribeca Grill); Put 2 pounds of chestnuts in cold water, season with a pinch of salt and bring to a boil. Cover and reduce the heat to a simmer for 40 minutes until tender. Saute the cooked chestnuts with 3 tables…

Servings: persons

1/2 pound whole chestnuts
6 black mission figs
8 ounces chestnut honey
6 ounces truffle cheese
8 ounces mache
4 bamboo skewers (soaked)
1 shallot
2 teaspoons fresh thyme
4 ounces white wine vinegar
8 ounces extra virgin olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste
CHESTNUTS SIMMERED AND Sauteed WITH BUTTER
(Recipe Courtesy of Don Pintabona, Executive Chef Tribeca Grill)
Put 2 pounds of chestnuts in cold water, season with a pinch of salt and bring to a boil. Cover and reduce the heat to a simmer for 40 minutes until tender. Saute the cooked chestnuts with 3 tablespoons of butter, reseason with salt and pepper and sprinkle with 2 tablespoons of chopped parsley.

1
Rinse the chestnuts under water.
2
Take a sharp knife and score the flat side of the chestnut, making a cross.
3
Toss nuts in a little oil and sprinkle with salt.
4
Lay the oiled nuts out on a baking sheet and roast in a pre heated 275 degree F oven for about 20 minutes or until fully roasted (shell opens).
5
Let the chestnuts cool, and then peel and chop them.
6
Chop half of the nut very finely and the other half coarsely.
7
Cut the figs in half and place on skewers; 3 halves per skewer.
8
Place the skewers on a baking sheet and drizzle with honey.
9
Sprinkle the finely chopped chestnuts over the figs and place under a hot broiler and heat until browned.
10
To make the dressing, combine the shallots, mustard, vinegar and thyme and whisk together.
11
Slowly whisk in the oil and finish with the truffle oil and season with salt to pepper.
12
To plate the dish, toss the mache in the vinaigrette, sprinkle with finely chopped chestnuts and place in the center of the plate.
13
Place a warm fig skewer diagonally on top of the salad.
14
Place coarsely chopped chestnuts around the plate.
15
Sliver the truffle cheese and lay on top of the fig salad.
16
Finally, drizzle some truffle vinaigrette around the plate.

853

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound whole chestnuts, 6 black mission figs, 8 ounces chestnut honey, 6 ounces truffle cheese, and more.

Yes, Chestnut Roasted Figs with Truffle Vinaigrette and Truffle Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chestnut Roasted Figs with Truffle Vinaigrette and Truffle Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions