This week we're loving: figs

A trip to The Hairy Fig on York’s Fossgate inspired this week’s recipe of warm fig and blue cheese salad.
After browsing the apothecary style shelves I couldn’t resist buying one of their fig balsamic vinegars and it works perfectly with this simple starter…


Serves 2
4 fresh figs
rocket leaves
small chunk of blue cheese – stilton works well
splash of balsamic vinegar – fig if you have it
splash of extra virgin olive oil
pinch sea salt flakes
freshly ground black pepper

1. Preheat oven to 180 degrees C
2. Slice a cross in the top of each fig
3. Season the figs with the salt and pepper
4. Bake in the oven for 20 minutes
5. Set the baked figs on a bed of rocket and crumble over the blue cheese
6. Add the olive oil and balsamic vinegar to the cooking juices from the figs, mix well then drizzle over the salad


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Comments (3)

  1. Brings back mouth watering memories of our stay in Provence and simple but delicious fig ,mozarella and balsamic salad prepared as an entree to a special birthday meal by our host, Guy. ..any suggestions for a wine to acompany the dish?

    1. We asked the lovely sommellier at Abode, Manchester and she came up with the following suggestions:
      – If you’d like to compliment the flavour of fig then an oxidised white wine would be a good match
      – If you’d like something to stand up to the blue cheese then a sherry would work well
      – A dry rose would also cut through the cheese nicely
      We agree there should be something for all tastes there and we will enjoy finding our favourite!