Sorrel and Fig Salad with Warm Robiola Cheese
Juicy figs, creamy robiola cheese, and fresh sorrel come together in this salad that just tastes like fall.
Meal Type Appetizer, Salad, Side Dish
- 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 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.