Endive, corn salad, and baby spinach are topped with fresh figs and walnuts and served with a blue cheese dressing.
50g baby spinach leaves
100g lamb's lettuce
100g curly endive
4 tablespoons coarsely chopped walnuts
4 large fresh figs
Blue cheese dressing
50 g soft blue cheese
2 tablespoons light sour cream
1 tablespoon walnut oil
1½ tablespoons white wine vinegar
2 tablespoons apple juice
pinch of sugar
salt and freshly ground black pepper
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Directions Preparation:25min › Ready in:25min
Distribute spinach, lamb's lettuce and curly endive among individual serving plates.
Trim stem ends from figs. Cut each fig into eight pieces and arrange on top of salad greens.
To make blue cheese dressing, mash cheese in a bowl with sour cream. Gradually stir in walnut oil, vinegar, apple juice and sugar until well combined. Add salt and pepper to taste. Spoon over salad and sprinkle with walnuts.
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.
mushroom salad with goat cheese dressing
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.