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Preserved Purple Fig, Gorgonzola and Candied Walnut Salad
A show-stopping salad with delicious crunch from the candied walnuts.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 10 mins
Ingredients
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
Method
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.
