Andalucian Sunshine with Salty Cheese and Sweet Sherry
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Recipe Type: Salad/ Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
 
Fresh Green Fig Salad with Cabrales Blue Cheese, Toasted Walnuts and Fried Bacon de-glazed with PX Sherry
Ingredients
  • 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
  1. Begin by washing and drying the lettuce and put in bowl.
  2. Toast walnuts in dry fry pan and decant onto a plate after toasting.
  3. Wipe fry pan clean of any walnut skins with a dry cloth and return pan to a high heat.
  4. Cut figs into quarter, peel & scatter over lettuce along with crumbled Cabrales and walnuts.
  5. Grind some Black Pepper on top.
  6. 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.
  7. Turn the heat down and add PX.
  8. Bubble until slightly reduced.
  9. Scatter over salad with a good slug of Extra Virgin Olive Oil and a generous splash of Sherry Vinegar.
  10. Toss gently.
Recipe by Honest Cooking at https://honestcooking.com/andalucian-sunshine-with-salty-cheese-and-sweet-sherry/