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Endive, corn salad, and baby spinach are topped with fresh figs and walnuts and served with a blue cheese dressing.
Choose bruise–free figs that are soft but not mushy. Ripe figs may be eaten unpeeled. As they ripen, they become increasingly aromatic and sweet. Figs are a good source of iron, potassium and fibre.
Prepare salad greens as for main recipe. Slice 250 g (8 oz) large mushrooms. Melt 2 tablespoons butter in a frying pan over medium heat. Add mushrooms. Cook until all the liquid has evaporated, about 10 minutes. Season with salt, pepper and 1⁄2 teaspoon dried mixed herbs. * Mix 120 g (4 oz) soft goat cheese or other creamy cheese, 3 tablespoons yogurt, 1 tablespoon olive oil and 1 tablespoon lemon juice. Add salt and pepper to taste. Mix with salad greens. Arrange salad on a serving plate. Top with hot mushrooms.