FOOD + RECIPES
APPLE FIG AND CANDIED WALNUT SALAD
This super simple fresh crisp Apple, Fig and candied Walnut salad tossed in sweet maple syrup and balsamic vinegar is a crowd pleaser and great for a sizzling summers day
By Gaye Gerard - December 19th, 2019
SERVES 4
Prep time: 15 minutes
Total time: 20 minutes
Vegan, Dairy Free, Gluten free,
This is one of my favourite salads to make in summer, with fresh almost jam like figs, crispy green slightly tart granny smith and sweet pink lady apples topped with crunchy candied walnuts, tossed in the maple syrup and balsamic vinegar is pure heaven! You can add your personal choice of leafy greens, I find peppery rocket with the combination of fresh aromatic basil baby micro herbs for garnish is delicious.
INGREDIENTS
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2 pink lady apples thinly sliced on mandolin
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2 granny smith apples thinly sliced
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2 tablespoons lemon juice to coat apples to stop the browning
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2 tablespoons olive oil
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1 tablespoon balsamic vinegar
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6 figs halved
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1/2 cup walnuts
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4 tablespoons of maple syrup
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handful of baby micro basil or fresh mint to garnish
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2 cups rocket
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salt and pepper to taste
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optional 1/4 cup (60 grams) coconut yogurt to replace balsamic dressing
INSTRUCTIONS
1. Drizzle maple syrup over the walnuts and place in the dehydrator for 4 hours or until candied, then roughly chop and set aside to serve. Or you can toast on a non stick fry pan over medium heat till candied.
2. Wash and thinly slice the apples, be careful if using a mandolin as the blades are extremely sharp, make sure to avoid the core. Lightly squeeze lemon juice onto the apples to stop them going brown.
3. Cut the figs in halves and arrange on the plate with rocket, apples,
top with candied walnuts and garnish with micro basil or herbs.
4. Combine olive oil and balsamic vinegar and add maple syrup to taste, set aside ready to drizzle.
** Optional if you didn't want to have a olive oil, maple and balsamic dressing, you could simply add a spoon of fresh creamy coconut yogurt to each serve and squeeze a dash of lemon juice.
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