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Fig salad with walnuts and fetta

Lettuce leaves, mixed varieties

3 or 4 figs (quartered)

Walnuts, handful

Persian fetta

Olive oil

Balsamic Vinegar

Shaved prosciutto (optional)

 

In a decorative bowl, loosely place mixed lettuce leaves of your choice at the base.

Sprinkle over the top of the lettuce quartered fig wedges, chopped walnuts and fetta. Drizzle generously with olive oil and balsamic vinegar.

For an extra salty/sweet combination, add shaved prosciutto.   

This salad will pair beautifully with stronger flavoured meat, such as quail or duck dishes.

 

Storing Figs

If storing figs on the bench, set them on their sides on a paper towel-lined plate and eat them within a few days. Figs keep for about a week in the fridge.

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