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.
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 2 tablespoons fig balsamic vinegar
- 1 ½ teaspoons Dijon mustard
- Maldon salt and freshly-ground black pepper
- ½ cup (120mL) olive oil
- 8 halved fresh figs
- 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.
