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