Fig and Goat Cheese Salad with Walnuts, Honey, and Olive Oil

Some starters earn their place with technique, and some simply need good ingredients arranged with intention: this one is entirely the second kind. Ripe figs, quartered so the pink flesh fans open, sit against crumbled goat cheese and toasted walnuts, with fresh thyme scattered over the top like it grew there. Noor Fès ties it together. Its wild herb note picks up the thyme, a faint almond edge meets the walnuts, and the whole thing softens against the goat cheese's tang... Five minutes of work, done with the kind of restraint the best kitchens get paid for.

Vegetarian

Vegetarian

Glutten free

Glutten free

Fig and Goat Cheese Salad with Walnuts, Honey, and Olive OilFig and Goat Cheese Salad with Walnuts, Honey, and Olive Oil

Source

Ingredients

Ripe figs, quartered (sixthed if large)

6

Soft goat cheese, crumbled

100g

Walnut halves, toasted

50g

Fresh thyme leaves

1 tbsp

Honey

3 tbsp

Noor Fès extra virgin olive oil

3 tbsp

Flaky sea salt

Freshly cracked black pepper, optional

Steps

1.
Toast the walnuts. In a dry skillet over medium heat, toast the walnut halves for 2 to 3 minutes, tossing often, until fragrant and a shade darker. Let cool, then roughly break them into smaller pieces.
2.
Cut the figs. Trim the stems and quarter each fig from top to bottom, so the wedges fan open and show the flesh.
3.
Fan the fig wedges out over a serving plate. Scatter the crumbled goat cheese and toasted walnuts evenly across and between them.
4.
Drizzle the honey over the whole plate, followed by Noor Fès olive oil.
5.
Scatter fresh thyme leaves over the top, then add a pinch of flaky sea salt and a few turns of black pepper if using.
6.
Serve at room temperature. Figs lose some of their perfume straight out of the fridge, so give them a few minutes on the counter first if they've been chilled.

Bring the taste
home

The extra virgin olive oil that elevates one dish will change the way you cook them all.

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