Name: Honey Fig and Goat’s Cheese Salad
Yield: Serves 4
Cuisine: Australian
Ingredients: 25 ml aged sherry vinegar; ½ teaspoon freshly ground black pepper; 40 g pine nuts, lightly roasted; 8 white figs, cut in half; 120 g mache (lamb’s lettuce) leaves, washed; 120 g white-mould goat’s cheese (Woodside, St Maure or similar); 100 ml extra virgin olive oil; ½ teaspoon sea salt; 2 tablespoons shredded parsley leaves; 50 ml honey; 25 ml fresh lemon juice, strained

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

During a summer retreat when we were staying with Eduardo and Augustin, I made this as a light refreshing starter for dinner – perfect after hours spent lazing in the sun. In Australia, I use the gorgeous hand-made cheese from Indigo’s cheese-maker Paula Jenkins or one of the Little Darlings (fresh goat’s cheese) from Woodside Cheese. In Europe, I would use a Chabichou or St Maure.