Fig, Pecorino & Walnut Salad with Balsamic Vinegar
Prep 10 minutesCooking 04 people
Italian-inspired salad from the Queen of Persian cookery Sabrina Ghayour, using figs and top-notch sticky, sweet balsamic to even out the bitter edge of walnuts and salty richness of pecorino.
- Remove the stalks from the figs, quarter them
- Arrange the salad leaves and fig quarters on a platter. Crumble the cheese over the leaves and scatter the walnut pieces
- Pour a drizzle of olive oil over the salad, followed by the balsamic vinegar
- Season with a good grinding of black pepper, scatter over the torn mint leaves and serve