Jarlsberg Apple Walnut Figgy Salad

This salad has it's own recipe for spicy walnuts and a walnut dressing, created by Chef Stephen Lewandowski of Tribeca Grill in NYC.

Jarlsberg Apple Walnut Figgy Salad

This salad has it’s own recipe for spicy walnuts and a walnut dressing, created by Chef Stephen Lewandowski of Tribeca Grill in NYC.

-Courtesy of Ronnie Campbell; Created by Chef Stephen Lewandowski, Tribeca Grill, NYC

Jarlsberg Apple Walnut Figgy Salad

Makes 4 Servings

Ingredients:

6  fresh black mission figs

12 slices Jarlsberg cheese

12 sprigs of mint

12 teaspoons butter

12 thin slices prosciutto

12 toothpicks (optional)

4-ounce container watercress, baby cress, or mixed micro greens

12 spicy walnuts (recipe below)

Walnut dressing (recipe below)

4 tablespoons small diced Red Delicious apples, sauteed with sugar and butter

4 teaspoons fig balsamico (or use balsamic vinegar)

4 teaspoons chopped chives

4 dried apple slices (optional garnish)

Preparation:

1. Slice figs into halves and stuff each with a slice of cheese and sprig of mint. On a hot griddle, melt ½ teaspoon butter. Add figs and let brown about a minute on each side, until golden brown and cheese is melted.  Wrap each with a slice of prosciutto and, if desired, secure with a toothpick.

2. Combine watercress and walnuts; toss with walnut dressing.  Meanwhile, warm up cooked apples and add to salad. Divide salad between 4 plates, top each serving with 3 figs, then drizzle fig balsamico and chopped chives overall.  If desired, garnish with dried apple slices. 

Ingredients for Spicy Walnuts:

2 pounds walnuts

2 cups molasses

¾  teaspoon cayenne pepper

¾ teaspoon paprika

1/8 teaspoon cumin

1/8 teaspoon ground black pepper

Preparation:

1. Blanch nuts in boiling water 30 seconds. Transfer to baking sheet and dry out in low oven (250o) ½ hour. In bowl, mix remaining ingredients. Add nuts and toss to coat evenly. Lay walnuts out on baking sheet and dry in low oven another ½ hour.

Ingredients for Walnut Dressing:

 8 ounces white vinegar

4 tablespoons minced shallots

¾ teaspoon cumin

2 tablespoons soy sauce

2 tablespoons fines herbes

Salt and pepper, to taste

1 quart walnut oil

Preparation:

1. Combine first 6 ingredients, then slowly whisk in oil.  Makes about  5 cups.

Are you more of a fruit than a nut fan? Then try this Pear Salad with POM Honey Dijon Dressing and Blue Cheese Crumbles, or something else from our Recipe File.


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