Fig and Walnut Salad

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  • 3 oz chopped walnuts
  • 6 Tbsp roasted French walnut oil
  • 2 bunches 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
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