Fig, Pecorino & Walnut Salad with Balsamic Vinegar

Step  0: Remove the stalks from the figs, quarter them
Step  1: Arrange the salad leaves and fig quarters on a platter. Crumble the cheese over the leaves and scatter the walnut pieces
Step  2: Pour a drizzle of olive oil over the salad, followed by the balsamic vinegar
Step  3: Season with a good grinding of black pepper, scatter over the torn mint leaves and serve

Prep: 10 minutes
Cook: 0 minutes

Easy

Serves 4 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

Method

Step 0: Remove the stalks from the figs, quarter them
Step 1: Arrange the salad leaves and fig quarters on a platter. Crumble the cheese over the leaves and scatter the walnut pieces
Step 2: Pour a drizzle of olive oil over the salad, followed by the balsamic vinegar
Step 3: Season with a good grinding of black pepper, scatter over the torn mint leaves and serve

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