Fig And Beetroot Salad With Goats Cheese Dressing | Donna Hay

Ingredients

• 1½ cups (150g) walnuts
• 2 tablespoons maple syrup
• 8 baby (400g) beetroots, trimmed and thinly sliced using a mandolin
• 1 tablespoon extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• sea salt and cracked black pepper
• 1 pomegranate, seeds removed
• 6 figs, sliced
• 4 cups baby red-vein sorrel leaves
• 150g soft goat’s cheese
• ½ cup (125ml) milk
• 1 teaspoon white balsamic vinegar