Some people complain that the ground produces little of interest other than kale and root veg during the winter, but this salad gives cause to disagree. This salad is full of bright, bold and fresh flavours that compliment each other, but the Fig Oil adds a new distinctive dimension.

Ingredients

1 Chicory
1 bunch watercress
1 pear, cut in half, cored and sliced into ½ cm slices
100g aged Comte, (the older, the better) peeled into thin strips
50g toasted walnuts
Sea salt
Ground black pepper

100ml Fig Leaf Extra Virgin Olive oil
20ml Oporto Agridulce (or sherry vinegar)

Ingredients

1 Chicory
1 bunch watercress
1 pear, cut in half, cored and sliced into ½ cm slices
100g aged Comte, (the older, the better) peeled into thin strips
50g toasted walnuts
Sea salt
Ground black pepper

100ml Fig Leaf Extra Virgin Olive oil
20ml Oporto Agridulce (or sherry vinegar)

1

Separate out the leaves of the chicory. Chop the inner core into thin slices.

2

Peel the leaves of the radicchio away from the centre. Depending on the size, you might only need to use half, especially as it can be quite bitter.

3

Trim the woody stalks from the watercress and then wash and dry the watercress if needed.

4

For the dressing, whisk the oil and agridulce together with a pinch of salt and a couple of decent turns of the pepper grinder.

5

Place the chicory, radicchio and pear into a bowl and add the dressing with a good few pinches of sea salt.

6

Mix well together, and then add the watercress, lightly tossing everything together and then arrange on a plate.

7

Scatter over the Comte and walnuts and serve.

Back to top