Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing created by French Tart

A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different.

Ready In:
5mins
Serves:
Units:

ingredients

directions

  • 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.
  • Honey Drizzle Dressing.
  • 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 honey 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 or sliced blue cheese per person, over the top of the fresh figs.
  • Scatter the chopped,toasted walnuts over the fig salad.
  • Just before serving, drizzle the honey dressing over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
  • Serve with crusty bread and butter and mixed herb and salad leaves.
  • Can also be served as a dessert/cheese course combined.
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@French Tart
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@French Tart
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"A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different."
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  1. Cilantro in Canada
    I was at the store when I saw fresh figs. I remembered seeing this recipe when it was posted, and decided to get them to try this recipe. Of course when I got home I found out I did not have all of the ingredients called for, so I had to improvise. I used feta cheese, added a few sliced strawberries, and just drizzled on a tiny bit of honey. This was so elegant and so flavourful. I had never had fresh figs before and this was such a delight. I gave this to my husband as a starter and he decided to save it for dessert. Thank you for such a wonderful recipe.
    Reply
  2. French Tart
    Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing Created by French Tart
    Reply
  3. French Tart
    Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing Created by French Tart
    Reply
  4. French Tart
    Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing Created by French Tart
    Reply
  5. French Tart
    A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different.
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