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Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.49
Energy (kCal)948.294
Carbohydrates (g)-
Total fats (g)82.875
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toasted Walnuts:. | 2. In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool. | 3. Honey Drizzle Dressing. | 4. Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the honey and walnut oil, then shake again to emulsify – the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad. | 5. Salad:. | 6. Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size. | 7. Sprinkle 1 to 1 1/2 ozs of crumbled or sliced blue cheese per person, over the top of the fresh figs. | 8. Scatter the chopped,toasted walnuts over the fig salad. | 9. Just before serving, drizzle the honey dressing over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available. | 10. Serve with crusty bread and butter and mixed herb and salad leaves. | 11. Can also be served as a dessert/cheese course combined. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fig 24 -30 - - - -
    blue cheese 6 -9 ounces 0.0 0.0 0.0 0.0
    walnut half 9 ounces chopped 226.95 0.0 50.49 1.275
    honey 2 tablespoons - - - -
    walnut oil 6 tablespoons 721.3439999999999 0.0 0.0 81.6
    sherry wine vinegar 1 tablespoon 226.95 0.0 50.49 1.275
    salt - - - -
    black pepper - - - -
    fig leaf 226.95 0.0 50.49 1.275

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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