Fig, apple and fennel salad with hazelnut dressing

Cooking Salads Fig, apple and fennel salad with hazelnut dressing

Dont save soft, juicy figs just for desserts - they taste great in this delicious savoury salad, too.

Lables: Vegetarian Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. To make the dressing, place egg yolk, mustard, vinegar and honey in a bowl and use a balloon whisk to whisk until well combined. Add oil in a thin, steady stream, whisking continuously until well incorporated. Season with salt and freshly ground black pepper.
  2. Preheat oven to 180°C. Spread the hazelnuts on an oven tray. Roast for 7-8 minutes, or until toasted. Place in a clean tea towel and rub to remove skins. Coarsely chop.
  3. Place hazelnuts, apple, fig, fennel, witlof and watercress in a large bowl and gently toss to combine. Place on serving plates. Drizzle with dressing and serve immediately.

If you liked the recipe "Fig, apple and fennel salad with hazelnut dressing", tell your friends about it!

1/2 cup whole hazelnuts
1 granny smith apple, cored, quartered, thinly sliced
4 ripe figs, coarsely torn
1 small fennel bulb, trimmed, finely shaved
2 green witlof, trimmed, leaves separated
1 cup watercress sprigs
1 egg yolk
2 tsp Dijon mustard
1 tbsp Champagne or sherry vinegar
2 tsp honey
125ml hazelnut oil

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Fig, apple and fennel salad with hazelnut dressing

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments