🥗 Fig and Rocket Salad with Blue Cheese and Hazelnuts

Name: Fig and Rocket Salad with Blue Cheese and Hazelnuts
Total time: 30 min
Yield: 4 servings
Ingredients: 1 bunch arugula; 6 fresh ripe figs; 100 g peeled hazelnuts; 200 g Gorgonzola; 4 tbsp olive oil; 2 tbsp white balsamic vinegar; salt; pepper (from the mill)

496 kcal · 30 min · 4 servings

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Ingredients

1 bunch arugula
6 fresh ripe figs
100 g peeled hazelnuts
200 g Gorgonzola
4 tbsp olive oil
2 tbsp white balsamic vinegar
salt
pepper (from the mill)

Instructions

1. Thoroughly wash the rocket (arugula) under cold water.
2. Dry the rocket thoroughly, for example using a salad spinner.
3. Remove the hard stem ends from the figs.
4. Cut the figs into small wedges or quarters.
5. Roughly chop the hazelnuts with a knife.
6. Crumble the blue cheese into small pieces.
7. Add the rocket, fig wedges, hazelnuts, and cheese to a large bowl.
8. Toss all ingredients gently until well combined.
9. Pour the olive oil and vinegar into a small container.
10. Seal the container and shake it vigorously until the oil and vinegar emulsify into a creamy vinaigrette.
11. Drizzle the vinaigrette evenly over the salad.
12. Finally, season the salad to taste with salt and freshly ground pepper.
13. Plate the salad and serve immediately.

Nutrition per serving

kcal: 496
Protein: 15 g · Fett/Fat: 42 g · Carbs: 15 g