Spinach Salad with Gorgonzola & Figs
Savor the perfect balance of sweet and savory with this spinach salad. It's got figs, gorgonzola, candied walnuts, and prosciutto for a delightful mix of flavors and textures!
Equipment
- 1 Pan
- 1 Electrical chopper_blender
Ingredients
Candied walnuts
- 10 Walnuts
- 50 g Granulated sugar (¼cup)
Salad
- 200 g Baby spinach (7 oz)
- 2 Figs dried , Sliced (Optional: fresh figs )
- 1 Pear diced, medium size
- 100 g Gorgonzola cheese (3.5 oz) (Optional: Blue cheese)
- 4 slices Prosciutto
For the Fig Dressing:
- 2 Dried figs
- 2 tsp Honey
- 50 ml Balsamic vinegar (¼ cup)
- 150 ml Olive oil (⅔ cup) (or sunflower oil)
Instructions
Candied Walnut
- Start by melting sugar in a pan over low heat.
- Once it’s melted, add the walnuts and stir until they’re coated.
- Then, spread them out on s baking paper. Use two forks to separate them before they harden and let them cool in the refrigerator.
Fig Dressing
- Slice the figs
- Then add dried figs, honey, balsamic vinegar in a blender and blend until it’s smooth.
- Slowly add the olive oil into the fig mixture, blending in between, until it's smooth.
Assemble the salad
- Slice the dried figs into thin slices. Dice the pear and Gorgonzola cheese into small cubes.
- In a big bowl, mix together the baby spinach, sliced figs, candied walnuts, diced pear and Gorgonzola. Add the dressing and toss everything together, finally add some Prosciutto on top.
