Chicory, apple and goat’s cheese salad with warm fig dressing
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
Ingredients
- 1 bag mixed salad leaves
- 1 small head chicory, leaves separated
- 1 large bunch watercress, big stems removed
- 1 apple
- 100g goat’s cheese, sliced
- 50g walnuts, toasted and chopped
- 4 dried figs
- 75ml balsamic vinegar
- extra-virgin olive oil
Method
- STEP 1
To make the dressing, simmer the figs in boiling water in a small saucepan for 10 minutes. Drain, chop and put back in the saucepan with the balsamic vinegar, 2 tbsp olive oil and some seasoning. Cook for a further 5 minutes until syrupy and then cool slightly.
- STEP 2
Arrange all the leaves on individual plates or one big platter. Thinly slice the apple without coring. Layer a few slices of apple with the goat’s cheese on each salad. Sprinkle with the walnuts and pour the dressing over.
