Description
Fresh Green Fig Salad with Cabrales Blue Cheese, Toasted Walnuts and Fried Bacon de-glazed with PX Sherry
Ingredients
Scale
- 8 x large Brevas or fresh figs, peeled & quartered
- 1 x pkt of chopped bacon bits (approx 120gms)
- 100mls PX Sherry to de glaze
- Huge handful of peeled Walnuts, toasted lightly in dry fry pan
- 100gms of Cabrales or Roquefort or Stilton – crumbled
- The best sweet lettuce you can find – Romaine, lettuce hearts etc
Instructions
- Begin by washing and drying the lettuce and put in bowl.
- Toast walnuts in dry fry pan and decant onto a plate after toasting.
- Wipe fry pan clean of any walnut skins with a dry cloth and return pan to a high heat.
- Cut figs into quarter, peel & scatter over lettuce along with crumbled Cabrales and walnuts.
- Grind some Black Pepper on top.
- Add bacon to burning hot fry pan then patiently leave to sizzle and brown for maybe a minute before you start to toss/stir. When browned you may want to wipe away excess fat with paper towel.
- Turn the heat down and add PX.
- Bubble until slightly reduced.
- Scatter over salad with a good slug of Extra Virgin Olive Oil and a generous splash of Sherry Vinegar.
- Toss gently.
- Prep Time: 15 mins
- Cook Time: 5 mins