Fresh Fig And Feta Salad With Toasted Walnuts

1. 1

   Toasted Walnuts:

2. 2

   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.

3. 3

   Vinaigrette:

4. 4

   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.

5. 5

   Salad:

6. 6

   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.

7. 7

   Sprinkle 1 to 1 1/2 ozs of crumbled feta or goat's cheese per person, over the top of the fresh figs.

8. 8

   Scatter the chopped,toasted walnuts over the fig salad.

9. 9

   Just before serving, drizzle the vinaigrette over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.

10. 10

    Serve with crusty bread and butter.

11. 11

    Can also be served as a dessert/cheese course combined.

* Per serving · 4 servings · Values may vary.

No additional tips available.