It’s green fig season in sunny Andalucia. Locally they are known as Brevas – the green cousin of the black fig. They are totally divine and Anne Manson just can’t get enough of them.
By Anne Manson
For years I’ve been assembling a salad combo of Avocado, Bacon, Mango & Walnut with Roquefort. Not because I don’t want to use a Spanish blue cheese, it’s just that the much sought after blue cheese of Spain’s dairy herds in Asturias, Cabrales, has been impossible to find here. That was until last week when Palomita (the best deli in town) started stocking it. It was one of those real jump up & down for joy moments when I saw it winking at me from Mari-Paz’s deli counter. In the past I’ve mixed brevas with Roquefort and even had the opportunity to use mango with Cabrales, but last night – WOW – Brevas with Cabrales!! It was incredible. I’m not one for keeping left over salad because lettuce looks really unappealing when it’s been ‘cooked’ by vinegar but the salad combo was so delicious that the tiny bit leftover was popped into the fridge and the following day – the flavours were still sensational. 
This is what happened when I got back to the kitchen with my newly acquired lump of Cabrales – one salad bowl and the following ingredients assembled to make this scrummy salad of total divineness.
PrintAndalucian Sunshine with Salty Cheese and Sweet Sherry
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A vibrant salad featuring fresh Brevas figs, crispy bacon, and Cabrales blue cheese, all brought together with a drizzle of sweet PX Sherry.
Ingredients
- 8 large Brevas or fresh figs, peeled and quartered
- 1 packet of chopped bacon bits (approx 120g)
- 100ml PX Sherry for deglazing
- Huge handful of peeled walnuts, toasted lightly
- 100g Cabrales blue cheese, crumbled
- 1 ripe avocado, sliced
- 1 ripe mango, peeled and sliced
- Mixed salad greens
Instructions
- Begin by washing and drying the mixed salad greens and place them in a large salad bowl.
- Toast the walnuts in a dry frying pan over medium heat until they are lightly browned and fragrant, about 3-4 minutes. Remove from the pan and set aside.
- In the same pan, fry the bacon bits over medium heat until crispy, about 5 minutes. Remove the bacon and set aside. Carefully pour out excess fat from the pan.
- Return the pan to the heat and add the PX Sherry to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced. Remove from heat.
- Assemble the salad by adding the quartered figs, sliced avocado, sliced mango, toasted walnuts, crispy bacon, and crumbled Cabrales cheese to the bowl with the salad greens.
- Drizzle the reduced sherry over the salad and gently toss to combine all ingredients.
- Serve immediately and enjoy the vibrant flavors of this Andalucian-inspired salad.
Notes
If Cabrales cheese is unavailable, substitute with another blue cheese like Roquefort. The salad can be stored in the fridge for a day, though it’s best enjoyed fresh. Toasting the walnuts enhances their flavor and adds a nice crunch. The sherry reduction adds a sweet and tangy note that complements the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15
- Sodium: 450
- Fat: 25
- Carbohydrates: 25
- Fiber: 6
- Protein: 12
- Cholesterol: 30
Very authentic Spanish recipe, for the authentic Spanish ingredients check out rapososgourmet.com aka spainbestforless.com
This recipe sounds great – my grandparents have a few fig trees and I never really know what to do with them, so I just eat them as they are! But next time I go over to grab a basket of figs, I’ll be able to try this!