Fig, rocket + gorgonzola salad with toasted almonds + maple dressing

Fig, rocket + gorgonzola salad with toasted almonds + maple dressing

By
From
A Lot on Her Plate
Serves
4
Photographer
Helen Cathcart

Lots of the stores in my area of north-east London are Turkish-run, so I never have to go very far for one of my all-time favourites: soft, sweet, fresh figs. One of the simplest, tastiest ways to use them is as the basis for a salad. Because they’re naturally sweet, figs work best mixed with other bold ingredients like peppery rocket, salty blue cheese such as Gorgonzola, and a simple dressing of lemon juice and olive oil, sweetened with maple syrup.

Ingredients

Quantity Ingredient

Dressing

Quantity Ingredient
1 tablespoon freshly squeezed lemon juice
1 tablespoon maple syrup
2 tablespoons olive oil
pinch salt

Salad

Quantity Ingredient
30g flaked almonds
6 ripe figs
100g rocket
sea salt
freshly ground black pepper
40g gorgonzola cheese, torn into pieces

Method

  1. Whisk all the dressing ingredients together in a small bowl and set aside.
  2. Put the flaked almonds in a dry non-stick frying pan and toast over a medium heat for a few minutes, until they’re golden but not too dark brown. Transfer to a bowl and set aside.
  3. Slice the figs. Lay them and the rocket on a salad plate, toss with the lemon and maple dressing, and season with a little salt and pepper. Scatter over the Gorgonzola and toasted almonds and serve.
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