Fig and Blood Orange Salad

This fresh Fig and Blood Orange Salad with manchego, spinach and walnuts is perfect as a late winter to spring light lunch or salad course along with some protein. Dressed with a simple blood orange and honey vinaigrette, it’s sweet and savoury delight.

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Course: Appetizer, Mains, Salad, Vegetarian

Cuisine: Western

Diet: baby spinach, blood oranges, figs, manchego, mint, walnuts

Prep Time: 15

Total Time: 15

Servings: as a main

Author: Eff | Food Daydreaming

Equipment

Ingredients

For the Dressing

100 ml blood orange juice, approximately 1-2 blood oranges
60 ml extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste

For the Salad

2 blood oranges
20 g manchego
2 sprigs of mint, leaves picked
2 tablespoons walnuts
80 g baby spinach
4 figs

Instructions

Start by making the dressing. Juice 1-2 blood oranges until you have 100ml. Add the blood orange juice and all remaining ingredients into a jar with a tight-fitting lid and shake, shake, shake until emulsified. Taste for seasoning and adjust to your liking. Set aside.
100 ml blood orange juice, 60 ml extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, Salt and pepper to taste
Peel the remaining two blood oranges by cutting off a thin slice from the top and bottom. Once the blood orange is flat and stable, slice off the rest of the skin by guiding your knife along the line of the fruit, cutting away both the peel and the white pith underneath. Then, simply turn the peeled blood orange on its side and cut into slices and set aside for serving.
2 blood oranges
Wipe the chopping board clean and prep the rest of the ingredients. Cut the manchego into small cubes, chiffonade the mint and roughly chop the walnuts.
20 g manchego, 2 sprigs of mint, 2 tablespoons walnuts
When you’re ready to serve the salad, add the baby spinach to a bowl and drizzle over a few tablespoons of dressing. Layer on the blood orange wheels. Tear the figs into quarters and add them to the salad. Scatter over the manchego, mint and walnuts. Toss and drizzle over more dressing to your liking. Serve and enjoy.
80 g baby spinach, 4 figs

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