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Fig, Pecorino & Walnut Salad with Balsamic Vinegar (2).png

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.

recipe

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15 minute or less

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Side Dish

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Oils

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Side Dish

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Ingredients

4 figs

100g mixed baby salad leaves

300g young, fresh pecorino cheese  (or feta)

75g walnuts, broken into pieces

Early Harvest Extra Virgin Olive Oil

4tbsp Balsamic Vinegar of Modena

handful of mint leaves, roughly torn

freshly ground black pepper

Instructions

  1. Remove the stalks from the figs, quarter them
  2. Arrange the salad leaves and fig quarters on a platter. Crumble the cheese over the leaves and scatter the walnut pieces
  3. Pour a drizzle of olive oil over the salad, followed by the balsamic vinegar
  4. Season with a good grinding of black pepper, scatter over the torn mint leaves and serve

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

1.34 Balsamic Vinegar of Modena

1.34 Balsamic Vinegar of Modena

Sticky, sweet, beloved by Michelin star chefs, and a winner of 3 Great Taste stars