Fig and gorgonzola salad
Figs and blue cheese are a pairing that works effortlessly: honeyed sweetness against sharp salt. The one step worth taking is searing the figs for two minutes in a dry pan — the sugars on the cut face caramelise and the fig's flavour becomes noticeably deeper.
Your own work in that: 0 min.
- Toasting the nuts 6 min
- Searing the figs 4 min
- Dressing 4 min
- Assembling 5 min
Step by step
0 / 5 doneToast and skin the hazelnuts
Toast the hazelnuts in a dry pan over a medium heat for 5–6 minutes, shaking often, until fragrant and the brown skins start to crack. Tip them onto a cloth, wrap and rub vigorously — most of the skins come off by themselves. The skins are slightly bitter and you taste them immediately in this salad. Chop roughly.
Ingredients: 8 pcs figs · 150 g gorgonzola · 100 g rocket · 60 g hazelnuts · 60 g prosciutto
TipNot every skin will come off and that is fine — removing most of them is enough. You can also buy blanched (skinned) hazelnuts.
Sear the figs dry
Halve the figs and lay them cut side down on a hot dry pan (the one you toasted the nuts in will do). Cook 2 minutes without moving them until the surface caramelises and browns. If the halves do not all fit, work in batches. Do not turn them — the other side should stay raw and juicy.
Ingredients: 8 pcs figs · 150 g gorgonzola · 100 g rocket · 60 g hazelnuts · 60 g prosciutto
TipThe pan must be properly hot. In a lukewarm pan the fig starts releasing juice and stews instead of searing.
Two minutes cut side down and not a single turn.Make the honey balsamic dressing
Mix the olive oil with balsamic, honey, salt and pepper. This dressing is deliberately sweeter than a typical vinaigrette — it should work with the figs and cut the cheese's sharpness, not compete with them.
Ingredients: 4 tbsp olive oil · 2 tbsp balsamic vinegar · 1 tbsp honey · ¼ tsp salt · ½ tsp pepper
Assemble while warm
Spread the rocket on a plate, arrange the warm figs cut side up, crumble over the gorgonzola and scatter the nuts. The warmth of the figs softens the cheese slightly where they touch — that is exactly when this salad tastes best.
Ingredients: 8 pcs figs · 150 g gorgonzola · 100 g rocket · 60 g hazelnuts · 60 g prosciutto
A warm fig melts the cheese where they meet.Dress and serve
Pour over the dressing, add ruffles of prosciutto (if using) and coarsely ground pepper. Serve immediately — rocket wilts within minutes under warm figs.
Ingredients: 4 tbsp olive oil · 2 tbsp balsamic vinegar · 1 tbsp honey · ¼ tsp salt · ½ tsp pepper
Before you start
Dried figs out of season
Soak 150 g of dried figs in hot water for 20 minutes, pat dry and sear them the same way. They are sweeter and denser.
Choosing the cheese
Gorgonzola dolce is mild and creamy, piccante sharp and salty. With figs, piccante works better — you need a counterweight to the sweetness.
As a canapé
Stuff a fig half with a piece of cheese, wrap in ham and bake 5 minutes at 200°C. The same combination in a single bite.
