Serve your loved ones a salad that will surprise and delight their taste buds. Figs are fantastic when paired with a vinaigrette and the saltiness of prosciutto. But what will really blow them away are the heavenly caramelised walnuts!
Fig salad with caramelised walnuts
Serve your loved ones a salad that will surprise and delight their taste buds. Figs are fantastic when paired with a vinaigrette and the saltiness of prosciutto. But what will really blow them away are the heavenly caramelised walnuts!
Ingredients
For the walnuts
- 1 cup walnut halves
- 1 Tbsp unsalted butter
- ⅓ cup maple syrup
- 1 pinch of salt
For the salad
- 4 cups wild rocket leaves arugula
- 6 black figs quartered
- 6 slices prosciutto
- 12 thin slices of Parmesan cheese
For the dressing
- ¼ cup olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and plenty of freshly ground black pepper
Instructions
- Preheat the oven to 175°C (350°F).
- Place the walnuts, butter, salt and maple syrup in a small frying pan over medium-high heat. Sauté, stirring, for approximately 3–4 minutes, until the syrup caramelises.
- Transfer the mixture from the frying pan to a baking tray lined with non-stick baking paper. Roast the walnuts in the oven for 7–8 minutes, until they darken and become caramelised. Transfer them from the baking paper to a plate and leave to cool completely. Resist the temptation to taste them straight away (even though they are absolutely delicious!), as they will be very hot and may burn your mouth.
- Place all the dressing ingredients in a small jar with a lid. Shake well until thoroughly combined.
Assemble the salad
- Place the rocket leaves in a salad bowl and drizzle with approximately half the dressing. Toss well. Scatter the figs, prosciutto, Parmesan and caramelised walnuts over the top. Drizzle with the remaining dressing and serve immediately.
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