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Preserved Purple Fig, Gorgonzola and Candied Walnut Salad

Preserved Purple Fig, Gorgonzola and Candied Walnut Salad


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

  • Serves: 6 |
    6 servings
  • 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


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.


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.