Simple yet tasty recipe for a Green Salad with Nuts and Figs
small pillow pack baby spinach
6 preserved whole green figs, cut into quarters
75 g pecan nuts, roughly chopped
75 g blue cheese, crumbled
Ina Paarman’s Blue Cheese Dressing
Line a large platter with leaves. Dot fig wedges here and there on leaves.
Scatter the chopped pecan nuts over the salad. Crumble over the blue cheese.
Shake the Dressing well and drizzle over the salad just before serving.
Ina’s technique tip:
In place of the nuts, use crispy bacon pieces or for vegetarians use our Sun-dried Tomato Quarters in Vinaigrette.
If you don’t like blue cheese, replace it with feta and dress the salad with Ina’s Feta & Garlic Dressing.
By: Ina Paarman