Green Salad with Figs and Nuts

This is South African traditional fare as we like it. Use fresh figs when in season.

Serves 4 - 5
Products in this recipe

Creamy Blue Cheese Dressing


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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 Creamy 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 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 Creamy Herb Dressing.