My first experience with roasted fig was years ago at a popular restaurant in Singapore. It is not every day we could find fresh seasonal figs here, so when I came across them in Cold Storage, I greedily grabbed a few boxes.
While fresh figs taste great (like plums), there is something about warm roasted figs that is just absolutely amazing. Imagine juicy, toffee-like sweetness, mingling with just a slight amount of tanginess. Figs’ best friends are stronger cheeses like goat or blue.
Today, I’m using the strong and robust Gorgonzola. Blue cheese could be an acquired taste for some, so I recommend starting off your palette with Stilton Blue. Feel free to include slices of prosciutto, ham or your favorite protein to turn it into a main-course salad.
4 fresh whole figs – cut into halves
1 packet (125 g) rocket leaves
A handful of roasted cashew nuts / walnuts (I’m using store-bought honey roasted flavor)
2 tbsp blue cheese – crumbled
Honey Balsamic Dressing:
1 ½ tbsp Extra Virgin Olive Oil
1 ½ tbsp balsamic vinegar
1 ½ tbsp honey
1 tsp wholegrain mustard
Serves 2 – 3
Adapted from: Barefoot Contessa
Preheat oven to 300°F/150°C.
In a medium bowl, combine all the ingredients for the dressing together and whisk well.
Arrange cut figs onto a baking tray lined with baking paper and roast them for 30 to 35 mins or until the juices turn syrupy.
Place roasted figs into a bowl, spoon 2 tbsp dressing and mix well.
Arrange salad leaves on a plate or large bowl. Top with roasted figs, cashew nuts, blue cheese. Drizzle honey balsamic dressing over the top and toss well. Serve immediately.