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Preserved Purple Fig, Gorgonzola and Candied Walnut Salad

Preserved Purple Fig, Gorgonzola and Candied Walnut Salad

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A show-stopping salad with delicious crunch from the candied walnuts.

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 10 mins
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Candied Walnuts

200 g castor sugar

100 g walnuts

Creamy Gorgonzola Dressing

¼ C (60 ml) apple cider vinegar

½ C (125 ml) sunflower oil

1 tsp (5 ml) honey

1 tsp whole grain mustard

1 clove garlic, crushed

75 g Gorgonzola cheese

coarse salt and freshly ground black pepper

Salad

3 butter lettuce heads

15 g wild rocket

15 g watercress

15 g baby spinach

100 g Gorgonzola, thinly sliced

6 preserved purple figs

10 g chives

freshly ground black pepper

Candied Walnuts

Line a baking tray with baking paper.

Place the castor sugar in a small pot over a medium-high heat. Cook until the sugar has melted, stirring continuously with a wooden spoon. Add the walnuts and cook until the sugar has caramelized and reached a rich golden colour. Spoon the nuts onto the prepared baking tray and allow the caramel to set. Once cooled and set, roughly chop the nuts.

Dressing

Combine all the ingredients in a food processor and process until smooth.

To Assemble

Combine all the ingredients for the salad in your preferred serving dish or arrange on a platter. Season with black pepper and top with the candied nuts. Drizzle the creamy dressing over the salad and serve immediately.