Best Stilton Fig Salad With Honey Thyme Drizzle Recipes

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing image

Provided by French Tart

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 9

24 -30 fresh figs, medium to large
6 -9 ounces blue cheese, such as Stilton or 6 -9 ounces Roquefort cheese
9 ounces walnut halves, roughly chopped
2 tablespoons clear runny honey
6 tablespoons walnut oil
1 tablespoon sherry wine vinegar
salt
black pepper
fresh fig leaf (to garnish)

Steps:

Toasted Walnuts:.
In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
Honey Drizzle Dressing.
Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the honey and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.
Salad:.
Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.
Sprinkle 1 to 1 1/2 ozs of crumbled or sliced blue cheese per person, over the top of the fresh figs.
Scatter the chopped,toasted walnuts over the fig salad.
Just before serving, drizzle the honey dressing over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.
Serve with crusty bread and butter and mixed herb and salad leaves.
Can also be served as a dessert/cheese course combined.

Grilled Fig and Stilton Salad with Port Wine Vinaigrette image

Provided by Bobby Flay

Categories appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 17

Port Vinaigrette, recipe follows
12 fresh figs
4 cups mesclun greens
2 tablespoons extra-virgin olive oil
Salt and pepper
4 ounces Stilton, crumbled
2 tablespoons olive oil
1/2 small red onion, finely chopped
2 cups Port wine
1/2 cup dry red wine
1 tablespoon molasses
3 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
1 tablespoon walnut oil

Steps:

Place the vinaigrette in a large saute pan and bring to a simmer on the grates of the grill. Add the figs and cook for 1 to 2 minutes.
Toss the mesclun greens in a large bowl with the olive oil and season with salt and pepper. Transfer to a large platter and using a slotted spoon, place the figs on top. Sprinkle the salad with the Stilton and drizzle with some of the Port Vinaigrette.
Heat grill to high. Heat oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the Port and red wine and cook until thickened and reduced to 1/2 cup.
Transfer reduced wine mixture to a blender and add the molasses, balsamic vinegar, thyme and salt and pepper and blend until combined. With the motor running, slowly add the olive oil and walnut oil and blend until emulsified.