Fresh Fig and Feta Salad With Toasted Walnuts

Recipe by French Tart
READY IN: 5mins




  • Toasted Walnuts:
  • In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
  • Vinaigrette:
  • Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the mustard and walnut oil, then shake again to emulsify – the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
  • Salad:
  • Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.
  • Sprinkle 1 to 1 1/2 ozs of crumbled feta or goat's cheese per person, over the top of the fresh figs.
  • Scatter the chopped,toasted walnuts over the fig salad.
  • Just before serving, drizzle the vinaigrette over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
  • Serve with crusty bread and butter.
  • Can also be served as a dessert/cheese course combined.