Fig Salad with Homemade Balsamic Vinaigrette

Fig season is winding down but would you believe I still have some on my tree, which I’m either giving away as tips/birthday/wedding/(early) Christmas pressies or I’m making something with them. This is a salad that my missus made herself for lunch the other day. The toasted walnuts really add a great flavor to this salad.

RECIPE:

Serves one

large handful of fresh lettuce leaves

3 fresh figs, sliced in quarters

1 oz. walnut halves, toasted dry in a pan

sprinkling of blue cheese

2 tbsp. homemade balsamic dressing

Balsamic Vinaigrette:

2 1/2 tbsp mustard

4 tbsp balsamic vinegar

1/2 cup fresh oregano

1 1/2 cups olive oil

1 tsp agave / honey

1/4 tsp salt

1/4 pepper

Directions:

Put all the ingredients,  except the oil in a blender. With the machine running, drizzle in oil. Vinaigrette will emulsify.

Taste for additional seasoning if required.

Store refrigerated for up to 3 weeks.

Alternatively if you do not have a blender use a recycled, clean, pasta or condiment jar. Put all the ingredients in the jar and give it a good shake.

NOTE: Fine chop the herbs first before mixing.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.