The Sydney Morning Herald logo
Advertisement
Good Food logo

Salad of fresh figs with walnuts, goat’s curd and pomegranate vinaigrette

Advertisement
Salad of fresh figs with walnuts, goat's curd and pomegranate vinaigrette.
Salad of fresh figs with walnuts, goat's curd and pomegranate vinaigrette.William Meppem

Figs are such a wonderful fruit; fantastic fresh with prosciutto or baked in a tart with frangipane cream and equally at home with grilled and roasted meat and poultry. One of my favourite pairings is roast duck and fig.

Advertisement

Ingredients

  • 3 tbsp extra virgin olive oil

  • 2 tsp pomegranate molasses 

  • 1 tsp dijon mustard

  • 1 peeled eschalot, finely diced

  • sea salt and freshly ground pepper

  • 6 ripe figs, at room temperature 

  • 1 cup walnuts, lightly toasted

  • 6 large basil leaves

  • 40g wild rocket

  • 70g Meredith Dairy goat’s curd

  •  

  •  

Method

  1. 1. Whisk together oil, molasses, mustard and eschalot with seasoning.

    2. Slice figs into quarters. Roughly chop the walnuts. Tear basil leaves into small pieces.

    3. Mix together rocket, basil and walnuts with half the dressing. Place this across the base of a large serving platter. Arrange the fig pieces and place small spoonfuls of goat’s curd over the leaves.

    4. Finish by drizzling the remaining dressing on top and serve immediately.

    Serve with: Neil Perry's grilled autumn lamb cutlets

     

Appears in these collections

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes