Walnut, Fig & Goats Cheese Summer Salad
Celebrate the vibrant flavors of summer with this elegant Walnut, Fig & Goat’s Cheese Salad. Crisp rocket and fresh spinach form the perfect base for juicy orange segments and sweet, chewy figs. Topped with creamy, crumbled goat’s cheese and deeply aromatic, pan-toasted walnuts, it’s finished with a bright and zesty honey-mustard vinaigrette. Sophisticated enough for a dinner party yet simple enough for a quick weekday lunch, this salad is a beautiful balance of sweet, savoury, creamy and crunch!
Organic Broken Walnuts 1kg (Sussex Wholefoods)
50g walnuts, toasted and roughly chopped
Organic Goat's Milk Fresh Cheese 100g (Bergerie)
100g goats cheese
Organic Italian Extra Virgin Olive Oil 500ml (Clearspring)
3 tablespoons olive oil
Organic Cider Vinegar with the Mother 500ml (Biona)
1 tablespoon vinegar
Clear English Honey 340g (Littleover Apiary)
1 teaspoon honey
Organic Dijon Mustard 200g (Biona)
1 teaspoon Dijon mustard
Mediterranean Sea Salt Fine 1kg (Sussex Wholefoods)
¼ teaspoon salt
Organic Black Pepper Powder 100g (Sussex Wholefoods)
¼ teaspoon black pepper
Other Ingredients
- 50g fresh spinach
- 50g rocket
- 1 medium orange, peeled and cut into segments
Method
- Place a dry frying pan or skillet over medium heat (do not add oil). Add the broken walnuts and toast for 3–5 minutes, stirring or tossing frequently, until they are fragrant and slightly golden. Transfer them immediately to a plate to cool so they don’t burn, then roughly chop.
- Step 1: Lay the greens Spread the rocket and spinach across a large serving platter or throw it into a salad bowl.
- Slice the top and bottom off your orange so it sits flat. Use a sharp knife to cut downwards, following the curve of the fruit, to peel away the skin and white pith. Slice the orange into bite-sized pieces (or segments) and scatter them over the rocket.
- Cut the figs into small, bite-sized wedges (halves, quarters, or eighths depending on how big they are). Scatter them into the bowl.
- Crumble the goats cheese over the fruit and greens. Sprinkle the roughly chopped, toasted walnuts on top.
- Mix the dressing. In a small bowl or jar, combine the olive oil, vinegar, honey, Dijon mustard, salt, and black pepper. Whisk it with a fork or shake the jar tightly until the dressing is smooth and well mixed.
- Right before you are ready to eat, drizzle the dressing evenly over the salad. Enjoy immediately!
