It’s a treat when figs start to appear in the autumn so it’s worth making the most of them whilst you can. This is a very easy salad to put together, yet still satisfying to eat, as there’s a good contrast of textures and flavours. White Balsamic Vinegar has a similar level of sweetness to regular balsamic, but with a more delicate flavour. The bitter dandelion is a good foil to all the sweet flavours but if you can’t find any, use rocket or watercress instead.
4 ripe figs, cut in half
1 green apple
1 crunchy pear, such as Williams or Comice
Salt and pepper
100g dandelion leaves, washed and dried
1.5 tbsp White Balsamic Vinegar
3 tbsp Early Harvest olive oil
60g smoked duck breast, thinly sliced
Combine the vinegar and almost all of the oil in a bowl, season with salt and pepper and whisk to combine. Set aside.
Cut the apple in half lengthways and then again into quarters. Remove the core and then thinly slice each quarter lengthways. Set aside and then repeat with the pear.
Place a medium frying pan on a medium heat and once hot, add a little of the olive oil and then place the figs in the pan, flesh side down. Cook for 2 to 3 minutes until the flesh has started to colour, turn over and then turn the heat off.
Place the apple, pear and dandelion into a bowl, season with salt and pepper and then dress with White Balsamic and Olive Oil, reserving some for the figs. Taste for seasoning and then arrange on the centre of a plate. Place the figs on top, drizzle with the remainder of the dressing and then place the slice of sliced duck randomly on top of the different fruits.