Select Page

Grilled Fig Salad with Blue Cheese, Thyme, and Walnuts (c)2012 La Domestique

Here at La Domestique I celebrated Labor Day by taking a rest. Though there’s no ingredient of the week, I wanted to share a recipe for cooking with figs before their season comes to an end. Sweet and juicy black mission figs caramelized on a hot grill make for a delicious late summer/early autumn salad with tender greens, thyme leaves, crunchy walnuts, and tangy blue cheese. Use mixed salad greens or a crisp head of lettuce for this dish. Walnut oil adds depth of flavor to the vinaigrette, but feel free to vary the ingredients based on what you’ve got in the pantry, as even a simple red wine vinegar and vegetable dressing would be just fine.

I hope you have a fantastic week, and plan to return Monday, September 10th with a new ingredient of the week. Thanks for reading La Domestique!

Grilled Fig Salad with Blue Cheese, Thyme, and Walnuts (c)2012 La Domestique

 

Grilled Fig Salad with Blue Cheese and Walnuts

Serves 6

Sweet and juicy figs caramelized on a hot grill make for a delicious autumn salad with tender greens, thyme leaves, crunchy walnuts, and tangy blue cheese. Use mixed salad greens or a crisp head of lettuce for this dish. Walnut oil adds depth of flavor to the vinaigrette, but feel free to vary the ingredients based on what you’ve got in the pantry, as even a simple red wine vinegar and vegetable dressing would be just fine.

Ingredients for Grilled Fig Salad with Blue Cheese, Thyme, and Walnuts (c) 2012 La Domestique

Ingredients for the Salad
  • ¾ cup walnut halves
  • 18 figs, or about 1 pound
  • 5 ounces mixed salad greens
  • 1 teaspoon olive oil or vegetable oil
  • 4 ounces blue cheese
  • 1 tablespoon thyme leaves
Ingredients for the Vinaigrette
  • 1 shallot
  • 2 teaspoons sherry wine vinegar
  • 2 tablespoons walnut oil
  • 1/3 cup neutral tasting olive or vegetable oil
  • Salt and freshly ground pepper

Toast the walnuts in a dry skillet over medium-low heat for a few minutes until slightly browned. Set the walnuts aside.

Grill the figs. Heat the grill to medium-high. Slice the figs in half lengthwise and toss them with 1 teaspoon oil. Place the figs cut side down on the hot grill and cook for 2 minutes, then flip the figs over and cook for 1 minute more. Remove the figs from the grill, cover, and set aside.

Make the vinaigrette. Chop the shallot very fine and place it in a bowl with the sherry vinegar, a pinch of salt, and some freshly ground pepper. Let the shallot soften in the sherry vinegar for about five minutes. Gradually whisk in the walnut oil and vegetable oil to make the vinaigrette. Place the mixed salad greens in a large bowl or platter, then drizzle over the vinaigrette and toss well. Add the grilled figs and walnut halves, tossing to combine. Sprinkle over the thyme leaves and blue cheese. Serve immediately.