Fig, Goat's Cheese & Herb Salad

This is what happens when you put a few complementary ingredients together, dress them simply and don’t complicate matters. The three sizes of herb leaves bring different impact, with the parsley as much a salad leaf as it is a herb. As good on a sunny day as it is by the fire with a glass of red.

Serves

4

Total Time

15 Minutes

Ingredients

A big handful of rocket (arugula) and/or watercress
A big handful of lamb’s lettuce or baby spinach
A small bunch of mint, leaves shredded
A small bunch of basil, leaves sliced in half
A small bunch of flat-leaf parsley, leaves only
8 ripe figs, each cut into 6
4 tbsp of extra virgin olive oil
2 tbsp of aged red wine vinegar (or balsamic vinegar)
150g of soft goat’s cheese (or use labneh)
Sea salt & freshly ground black pepper
40g of walnuts, roughly chopped

Method

Step 1

Combine the salad leaves and herbs together in a bowl and season with salt and pepper. Lay out on a large platter or plate and top with the figs and walnuts.

Step 2

Whisk together the oil and vinegar and drizzle over the leaves and figs, then dot with blobs of cheese. Serve immediately.

Recipe Courtesy Of Always Add Lemon by Danielle Alvarez. Photography: Benito Martin and Jess Johnson

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