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Fig and Blue Cheese Salad with Balsamic Glaze

Serves 6

  • 2-3 Baby Cos lettuce, washed
  • 8 fresh figs, quartered
  • 80g Roquefort cheese (or other strong blue cheese)
  • ΒΌ cut pine nuts, toasted
  • A generous drizzle of balsamic glaze


Wash and separate lettuce leaves and arrange in large salad bowl. Scatter fresh cut figs and crumble pieces of blue cheese over salad.

Toast pine nuts in a small frying pan for 3-5 minutes or until lightly browned. Be careful not leaves them and continue to toss as they can burn easily! When cooled scatter nuts over salad.

Give salad a generous drizzle (using a zigzag motion) with the balsamic glaze and serve.

Fig and Blue Cheese Salad with Balsamic Glaze

Balsamic glaze is thicker than balsamic vinegar and has a sweeter taste. It can be found in most supermarkets or specialty store. Try it drizzled over fresh strawberries for a great dessert also!


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!