Fig season is winding down but would you believe I still have some on my tree, which I’m either giving away as tips/birthday/wedding/(early) Christmas pressies or I’m making something with them. This is a salad that my missus made herself for lunch the other day. The toasted walnuts really add a great flavor to this salad.
large handful of fresh lettuce leaves
3 fresh figs, sliced in quarters
1 oz. walnut halves, toasted dry in a pan
sprinkling of blue cheese
2 tbsp. homemade balsamic dressing
2 1/2 tbsp mustard
4 tbsp balsamic vinegar
1/2 cup fresh oregano
1 1/2 cups olive oil
1 tsp agave / honey
1/4 tsp salt
Put all the ingredients, except the oil in a blender. With the machine running, drizzle in oil. Vinaigrette will emulsify.
Taste for additional seasoning if required.
Store refrigerated for up to 3 weeks.
Alternatively if you do not have a blender use a recycled, clean, pasta or condiment jar. Put all the ingredients in the jar and give it a good shake.
NOTE: Fine chop the herbs first before mixing.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.