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Ingredients:
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6 Figs
30ml Balsamic vinegar
30ml Honey
10g Dark brown sugar
5ml Olive oil
80g Rocket
80g Baby lettuce
½ Red onion
100g rinsed snow peas
125ml Walnuts
60g Gorgonzola
5ml Red wine vinegar
1 tsp Honey
2ml Wholegrain mustard
80g Crème fraiche
25ml Cream
Sea salt & black pepper to taste
2 Figs for garnish, sliced in ¼
60g Gorgonzola for garnish
Method:
Pre-heat oven to 160ºC.
Slice figs in quarters, place on baking tray. Whisk together the balsamic vinegar, honey, brown sugar, olive oil and drizzle over figs. Roast figs in preheated oven for 8 – 12 minutes until it starts to turn golden. Remove from oven and cool. Toast the walnuts in oven for ±8 minutes, remove from oven and cool. Rinse and drain the rocket and baby lettuce, set aside. Thinly slice the red onions and snow peas, set aside.
For the dressing whisk together the gorgonzola, red wine vinegar, honey, whole grain mustard and crème fraiche until smooth. Adjust the consistency (mayonnaise consistency) by adding cream. Add salt and pepper to taste.
Assemble the salad by layering prepared ingredients on a platter and garnish with broken Gorgonzola and fresh figs. Serve with dressing on the side.
Serves: 4
Preparation time: 30 minutes
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