Figs ‘Brulee’ and Endive Salad with Sherry Vinaigrette

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OK, this salad is not an original thought but merely an at home reproduction of a lovely endive salad that we had at Ox Restaurant during our recent visit to Stumptown. Their version below…

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The sweet bruléed figs are a lovely foil to the bitter greens and the chorizo is a nice slightly spicy change from the obvious prosciutto pairing.

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Actually, attempt #1 was on our Napa trip – hard to resist since local figs were in season and gorgeous! Attempt #2 was for my hubby’s bday dinner. We dropped the chorizo in that version as it was meant to be a salad for an already ‘meatatarian’ dinner…it was just as good!

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Figs ‘Brulée’ and Endive Salad

  • 1 pint figs, cut in half (8-10)
  • 2 Tbsp white sugar
  • 1 lb red and white endives, leaves removed
  • 1/3 cup toasted Marcona almonds, regular almonds, hazelnuts or walnuts
  • 100 g sheep’s feta cheese or we used a smoked blue cheese like Blue Haze
  • 100 g chorizo, sliced thinly (optional)
  • 3 Tbsp olive oil
  • 1 Tbsp Sherry vinegar
  • 1 tsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • Sprinkling of parsley and chives for garnish, optional
  • Salt and pepper to taste

Place the sugar in a small dish. Dip the figs, cut-side down into the sugar and arrange cut side up on a heat proof tray, sprinkle with salt. Using a kitchen torch, burn the sugar to create a candied layer. Set aside.

In a bowl, whisk the oil, vinegar, mustard, honey, parsley and some salt and pepper. Add the endive to the bowl and toss to coat. Arrange the greens on a large platter.

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In a pan over medium-high heat, add the chorizo and cooked until the fat has been rendered. Strain the cooked chorizo and place on a paper towel to absorb the fat.

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Arrange the figs on the endive salad, scatter the cheese and chorizo and scatter the nuts over top. Give everything a good sprinkle of salt and pepper.

Serves 6

PS – I was cooking dinner for a vegetarian friend so opted to leave out the chorizo – the salad is just as beautiful without it.

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Thanks to Ox Restaurant for the awesome idea!!!

 

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