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
Units
Scale
- 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