SUPER FANCY + SUPER EASY: CARAMELIZED FIG, GORGONZOLA and TOASTED WALNUT SALAD

I love to impress my family and friends (and their taste buds) with unique flavor combinations, and leave an impression in their memory of 'that dish' that has them begging for the recipe! A brilliant recipe is one that looks and tastes SUPER FANCY, yet is SUPER EASY to prepare! You don't need to have a thousand ingredients, or use a hundred pots and pans to leave a lasting impression on your dinner guests. 

My 'CARAMELIZED FIG, GORGONZOLA and TOASTED WALNUT SALAD' is not only full of wonderful, fresh ingredients that will wow your taste buds, but it is surprisingly simple! The roasted figs become beautifully caramelized and sticky, and are the perfect accompaniment to the rich and salty gorgonzola, and the earthiness of the walnuts. 

This salad is simple enough to prepare as lunch for one, yet so outstanding it could be the star of the show along side a quality steak at a formal dinner party. Whichever way you choose to enjoy it I assure you, you will not be disappointed!

CARAMELIZED FIG, GORGONZOLA and TOASTED WALNUT SALAD

SERVES 4-6

INGREDIENTS

12-15      Fresh Figs

150 g      Gorgonzola or your favorite Blue 

              Cheese, roughly crumbled

150 g       Mixed Greens

2/3 cup   Walnuts

1/2         Red Onion, thinly sliced

              S + P

              EVOO

DRESSING

¼cup  Balsamic Vinegar

¼ cup EVOO

2 TBS Honey

1 TBS Dijon mustard

           S + P

1 ~ Preheat oven to 300 degrees F (150 degrees C).

2 ~ Slice figs in half, lengthways, drizzle with EVOO and sprinkle with S + P (if figs are large cut them into quarters).

3 ~ Place figs on a baking tray, skin side down and bake in the oven until they are soft and slightly juicy, approximately 15-20 minutes.

4 ~ Place the walnuts on a separate sheet pan and place in the oven for 7-8 minutes.

4 ~ In an empty and clean jar, combine ingredients for the dressing and shake for approximately 1 minute. If a jar is unavailable, whisk all the ingredients together in a small bowl until they are creamy and emulsified.

5 ~ In a large bowl toss together the mixed greens, red onion and enough of the dressing to coat the leaves nicely, without drowning them. Refrigerate and use the remaining dressing for up to 1 week.

6 ~ Arrange the dressed leaves on a serving platter, followed by the toasted walnuts, crumbled blue cheese and roasted figs. Drizzle with a little EVOO and enjoy!

*Tip - Arrange slices of fresh prosciutto over the top of finished salad for an extra special tickle of flavor.

Happy Cooking Foodies!