In a small bowl, whisk the oil, vinegar, honey, salt and black pepper until smooth.
Bowl
To assemble
2
Toast the walnuts in a dry skillet over medium heat 3–4 minutes, stirring, until they turn lightly golden and fragrant. Let cool.
⚙ Dry-Pan ToastingStoveFrying pan
💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
3
Arrange the leaves on a serving plate.
4
Arrange on top the figs.
5
Sprinkle the cheese and nuts on top.
6
Drizzle with the dressing and serve immediately.
💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.
454calories
11 gprotein
49 gcarbs
26 gfat
● protein 9%● carbs 41%● fat 50%
Per serving (294 g), of 4 servings
For the Salad Dressing · To assemble ·
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⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Balsamic vinegar: measured in tbsp in this recipe: 1 tbsp = 16 g · 88 kcal per 100 g · More about Balsamic vinegar →
Honey: measured in tbsp in this recipe: 1 tbsp = 21 g · 304 kcal per 100 g · More about Honey →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Bowl· Also works: Pot (None)
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