Fresh Figs And Feta With Toasted Walnuts Recipes
FRESH FIG AND FETA SALAD WITH TOASTED WALNUTS
It's fig time here in SW France, and I have been busy making up new fig recipes, as well as making jams, pickles, alcohol steeped figs and chutneys with all our harvest! This was thrown together one Sunday afternoon as a starter for a lazy Al Fresco Sunday lunch - and since then I have had requests for it nearly every day! If you are lucky enough to have a fig tree, try and garnish the individual plates with a couple of washed leaves - it really adds a certain panache to the appearance of the salad! I have made this with Chevre - Goat's Cheese as well as Feta, and it was just as delicious. Amounts given are for a starter for 6 people - and assuming that the figs are medium to large in size; please adjust the quantities if necessary. Toasting the walnuts beforehand is well worth the effort, and if you toast more than is needed, any excess can be stored in an airtight container.
Provided by French Tart
Categories Salad Dressings
Time 5m
Yield 6 serving(s)
Number Of Ingredients 9
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 AND FETA WITH TOASTED WALNUTS
Provided by NutritionTwins.com
Yield 5
Number Of Ingredients 3
Steps:
- Slice figs and drizzle with
- crumbled feta and walnuts. Enjoy!
Nutrition Facts : Nutrition Information Serving size 1 fig Calories
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.
Nutrition Facts : ServingSize 1 g, Calories 377 kcal
FRESH FIGS WITH STILTON AND WALNUTS IN A HONEY DRIZZLE DRESSING
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
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.
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