After several weeks of heat wave and sunshine, this London summer continues to amaze me. There’s nothing like waking up to blue skies and a warm breeze and there is just something so happy and motivating about all the light and the long days in this part of the world. I forgot how much I love the long, light nights.
As result of all the hot weather I’ve been having loads of salads these past weeks (surprise!) and this is a favorite I can’t help but share. I have totally fallen back in love with fresh figs this season and just can’t get enough. Paired them with goat’s cheeses, sprinkled on granola or eaten au naturel, I’ll take it.
This particular combination is inspired by one of my local coffee places, Muriel’s Kitchen, here in South Kensington. They have a great selection of freshly made salads everyday that can be mixed however you want, and yesterday I happened to mix a few salads together that inspired the creation of this recipe. Basically, this is just another good excuse to eat figs again.
Nutritionally figs are as good as they taste… full of fiber and B vitamins and loaded with potassium, calcium & beneficial antioxidants.
|Green Fig Salad with Honey Sea Salt Roasted Walnuts|| |
- 1½ cup arugula leaves
- 120 gm sugar snap peas
- 2 cups boiling water
- 2 large fresh figs
- 15 gm (1/2 oz) shaved goat's cheddar
- 30 gm (1 oz) walnuts
- 1 tsp honey + pinch sea salt (for roasting walnuts)
- 2 tbsp extra virgin olive oil
- 2 tsp white wine vinegar
- ½ tsp dijon mustard
- 1½ tsp honey (or to taste)
- pinch garlic powder
- sea salt & pepper to taste
- Place walnuts on a hot pan and pour honey and salt over them. Roast for 3-5 minutes until golden brown. Set aside to cool.
- Place washed sugar snap peas in a bowl and cover the peas with boiling water and cover to allow them to soften. Let them stand covered for 5 mins. Then drain completely.
- While the sugar snap peas soften in the boiling water, whisk together the vinaigrette. Set aside.
- Combine arugula and sugar snap peas and divide onto two plates.
- Cut up figs into little boats and sprinkle on top of the salad. Add shaved goat's cheddar, roasted walnuts and drizzle the vinaigrette on top. Finish off with a light drizzle of honey and cracked black pepper.
- Serve alone or with grilled chicken or lamb.
For so long, I feel like I overcomplicated my salads by using way too many different ingredients. I’m now learning that less is more… in my humble opinion anyway. The simplicity of this salads is great – the flavors are strong and I just love the taste and lightness of it. It is also super quick and easy to make, but looks like a lot of effort (don’t we all love that) and of course perfect with a glass of prosecco.