Everything you’ll need to make this Autumn Salad
- 2 romaine hearts
- A little valerian leaves
- 4 fresh figs
- 100g cream cheese
- 50g blue cheese crumbled
- 4 slices of prosciutto (cut into strips)
- 2 tbsp almond flakes
- 1 cup mixed grape berries
For the figs
- 4 fresh figs
- 1 tbsp sugar
- 2 tbsp balsamic vinegar
- 1 sprig thyme
For the dressing
- 2 tbsp balsamic vinegar
- 4 tbsp olive oil
- A few drops of grape molasses or fig syrup
- Salt
Instructions:
- Roughly chop the lettuce hearts and salad leaves into a bowl.
- Add the figs, almond flakes, and grapes.
- Add the cream cheese in dollops and sprinkle the blue cheese crumbles.
- Mix the olive oil with the balsamic vinegar and grape molasses for the dressing, and pour over the salad.
- Toss gently and serve.
For the caramelized figs
- Choose firm, fresh figs without blemishes.
- Cut the figs in half and place them in a small hot pan, cut side up.
- Add the thyme sprig. Sprinkle with sugar and allow it to melt for 2-3 minutes.
- Flip the figs over and let them caramelize for 3 minutes.
- Turn off the heat and pour in the balsamic vinegar. Stir by shaking the pan.
- Allow the figs to cool. Once cooled, the fig syrup can be added to the dressing or drizzled over the salad right before serving.
- A touch of truffle flakes can elevate the salad.
Enjoy!
Source: Argiro Barbarigou
