This fig and cheese salad is a feast for the eyes and the body. The softness of figs and cheese is complemented by the crispiness of the lettuce and the crunchiness of nuts in this beautiful salad. The flavors are further enhanced by the sweet and sour salad dressing with maple syrup and vinegar.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Salad
Cuisine: Continental, Vegetarian
Keyword: Fig salad, Summer recipes
Servings: 4as a side
Calories: 163kcal
Ingredients
6fresh figs
10-12almonds & walnuts
1tbspmaple syrup
1tspbrown sugar
1pinchsalt
50gcottage cheese, crumbled
3cupsiceberg lettuce
2tbsp Olive oil
1tbspgrape vinegar(or use apple cider vinegar)
Instructions
Wash the lettuce leaves in cold water. Loosely tear and put them in a bowl filled with ice.
Preheat oven to 180ºC.
Toss the nuts with maple syrup, sugar and salt until they are well coated. Put on a baking tray and roast for about 3 minutes. Remove and keep aside to cool.
Trim and cut the figs into quarters.
Divide the figs, crumbled cheese, lettuce leaves and nuts between four plates.
In the same bowl that you used for tossing nuts, whisk together olive oil and vinegar. This will make sure all the remaining maple syrup goes into the dressing. Drizzle over the salad in each plate and serve.
Notes
I use cottage cheese because it is the most easily available cheese in India. But instead of cottage cheese, a sharper cheese like parmesan will also go great with the salad.
Same with nuts, you can also try pecans or hazelnuts.