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.
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
- 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
Included in this Recipe
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
Sticky, sweet, beloved by Michelin star chefs, and a winner of 3 Great Taste stars