Autumn Figs and Seasonal Salads:
Fresh Fig and Goat’s Cheese Salad with Walnuts
It’s fig time in SW France, and I managed to pick several kilos of figs before I travelled back to the UK, and, I have been busy thinking up new fig recipes, as well as making jams, pickles, alcohol steeped figs and chutney with the bountiful harvest. This salad was thrown together one Sunday afternoon, as a starter for a lazy Al Fresco lunch – and since then I have had requests for it nearly every day. If you are lucky enough to have a fig tree, try to garnish the individual plates with a couple of washed fig leaves – it really adds a certain panache to the appearance of the salad. I have made this with Feta, Blue Cheese as well as Goat’s Cheese, and it was just as delicious. Amounts given are for a light luncheon dish for four people – assuming that the figs are medium to large in size and that you are serving bread with the salad; but, please adjust the quantities if necessary. Toasting the walnuts beforehand is well worth the effort, and if you toast more than is needed, any excess can be stored in an airtight container.
As well as my own home-grown figs, this salad was made with Capricorn Goat’s cheese, and I am very proud to tell you, that I am the fourth finalist in the Capricorn Recipe Challenge! You can read all about it here: #CapricornChallenge Finalist Four and the recipe that has won me place in the finals is my Pear,Walnut & Goat’s Cheese Breakfast Buns (Muffins) The recipe is also posted on the Capricorn Goat’s Cheese site here: Pear,Walnut & Goat’s Cheese Breakfast Buns .
As well as being my latest entry into the Capricorn Challenge, this fig salad recipe is my offering for Laura and Nazima’s One Ingredient challenge, where the ingredient for September are Figs. I have a few more figgy recipes up my sleeve too, but whilst we can still (just about) remember summer, and what the sun was like before we got all of this rain, I am sharing this recipe first, as I think it is an excellent autumn salad recipe. A tip for toasting the 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.
Just before I go, this recipe would also be perfect as a cheese course, in place of a dessert…..I will be back tomorrow with another new recipe, and I have lots of news to share with you about what I have been up to lately too……think Vanilla, Flowers, Baking and Seafood! See you later, Karen