Sorrel and Fig Salad with Warm Robiola Cheese
About this Recipe
By: Rachel
A sure sign of fall is fresh figs appearing in farmers’ markets. Unfortunately, too many of us have not experienced the flavor of fresh figs.
They are juicy and plump, with a jam-like center and a flavor reminiscent of honey and berries. It is a shame that they are so rarely highlighted in dishes—too often, they are more of a garnish or an afterthought than the star.
This salad makes the most of figs, which go perfectly with creamy robiola cheese and the sweetness of fig balsamic vinaigrette. Broiling the figs with cheese and honey brings out their sweetness and creates a crispness that contrasts beautifully with the fig’s jammy center.
If you have never had sorrel, you are in for a treat. It is complex, fruity and herbal, a wonderful pair with the broiled figs and the toasted hazelnuts. I had difficulty finding sorrel even at my local farmers’ market, and wound up growing it myself so that I would have it available for this dish. If you cannot find fresh sorrel, arugula makes a fine substitute.
This salad makes a perfect first course for a fall meal, or add some prosciutto and serve with toasted bread to make it a more substantial main course.
Sorrel and Fig Salad with Warm Robiola Cheese
Ingredients
- 2 tablespoons fig balsamic vinegar
- 1 ½ teaspoons Dijon mustard
- Maldon or kosher salt and freshly-ground black pepper
- ½ cup (120mL) good olive oil
- 8 fresh figs, halved
- 2 ounces (60g) robiola cheese*
- 4 tablespoons (60g) honey
- 3-4 large handfuls (300g) sorrel, stems removed (arugula may be substituted)
- ½ cup (60g) hazelnuts, toasted and roughly chopped
Step by Step Instructions
Step 1
- Preheat oven to broil.While the oven is preheating, make the vinaigrette. In a small bowl, whisk together the vinegar, mustard, salt, and pepper, whisking the olive oil in a thin stream. Set aside.
Step 2
- Line a sheet pan with foil, and lay out the figs on the sheet pan, cut side up. Top each with a slice of robiola cheese, and drizzle honey evenly over the figs. Sprinkle with salt and pepper.
Step 3
- Broil for 2-3 minutes, or until the cheese has melted and browned in spots. Remove from oven and set aside to cool.
Step 4
- Toss the greens with the vinaigrette, and divide between four serving dishes (or assemble on a platter). Top with the hazelnuts and add warm fig slices, and serve immediately.
Beverage Pairing
By: Olivia
Because I want this salad once a week, and because I love drinking one grape from many regions and comparing, my enthusiastic recommended pairing is Nebbiolo. This very old grape from Italy ranges from fruity to herbaceous and has robust acidity and tannins. Either way, Nebbiolo will always leave you pondering. So, grab a Nebbiolo from Italy where it shows up most in Barolo, Barbaresco, Gattinara, and Valtellina. Hunt down a Nebbiolo from Mexico or Australia and then move on to a few Nebbiolo Rosé. All the while, enjoy the ways this incredible grape complements the fruity and herbal characteristics of the salad.
