Fig Salad with Stilton Dressing | MiNDFOOD Recipes
This recipe boasts a delicious fig salad topped with creamy stilton dressing, a truly timeless dish suited for any sort of food setting.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mindfood.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Fork
- Serving platter
- Measuring spoon
- Measuring cup
- Toaster
Ingredients
- 6 baby beetroots, peeled and quartered
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 bunch silverbeet leaves, stalks removed
- 1 head radicchio, separated
- 6 fresh figs, cut into quarters
- 2 oranges, segmented, skin and pith discarded
- ½ cup pecans, toasted, roughly chopped
- ¼ cup chervil, mint or flat-leaf parsley leaves, to serve
- rye bread, to serve
- 150g stilton or creamy blue cheese
- 1 tsp honey
- 250g Greek yoghurt
- ¼ tsp ground white pepper
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