FIG AND WALNUT SALAD

 3 oz chopped walnuts
 6 tbsp roasted French walnut oil
 2 endive
 2 oz alfalfa sprouts
 4 fresh figs
 2 spring onions
 2 tbsp balsamic vinegar
 Salt and pepper to taste
1

Saute the walnuts with 1 Tbsp of the walnut oil over medium heat for 5 minutes until lightly toasted.

2

Remove the nuts with a slotted spoon to drain over paper towel, return the remaining oil to the other 5 Tbsp.

3

Separate the endive leaves and arrange them on 4 serving plates.

4

Top with alfalfa.

5

Thinly slice the figs and onions and arrange them over the sprouts.

6

Sprinkle the walnuts on top.

7

To make the dressing, combine the vinegar with desired amount of salt and pepper.

8

Whisk the walnut oil into the vinegar in a thin stream. Serve immediately.

Ingredients

 3 oz chopped walnuts
 6 tbsp roasted French walnut oil
 2 endive
 2 oz alfalfa sprouts
 4 fresh figs
 2 spring onions
 2 tbsp balsamic vinegar
 Salt and pepper to taste

Directions

1

Saute the walnuts with 1 Tbsp of the walnut oil over medium heat for 5 minutes until lightly toasted.

2

Remove the nuts with a slotted spoon to drain over paper towel, return the remaining oil to the other 5 Tbsp.

3

Separate the endive leaves and arrange them on 4 serving plates.

4

Top with alfalfa.

5

Thinly slice the figs and onions and arrange them over the sprouts.

6

Sprinkle the walnuts on top.

7

To make the dressing, combine the vinegar with desired amount of salt and pepper.

8

Whisk the walnut oil into the vinegar in a thin stream. Serve immediately.

FIG AND WALNUT SALAD

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