Spinach Salad with Gorgonzola, Figs, and Candied Walnuts Recipe
A fresh and flavorful spinach salad featuring candied walnuts, sweet figs, ripe pear, and creamy Gorgonzola cheese, all brought together with a luscious fig and balsamic dressing and topped with delicate slices of prosciutto. This salad balances sweet, savory, and tangy elements for a delightful and elegant dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
For the Candied Walnuts
- 10 Walnuts
- 50 g Granulated sugar (¼ cup)
For the Salad
- 200 g Baby spinach (7 oz)
- 2 Figs dried, sliced (optional: fresh figs)
- 1 Pear, diced (medium size)
- 100 g Gorgonzola cheese (3.5 oz) (optional: Blue cheese)
- 4 slices Prosciutto
For the Fig Dressing
- 2 Dried figs
- 2 tsp Honey
- 50 ml Balsamic vinegar (¼ cup)
- 150 ml Olive oil (⅔ cup) (or sunflower oil)
Instructions
- Prepare Candied Walnuts: Start by melting the granulated sugar in a pan over low heat until it liquefies completely and begins to take on a light amber color.
- Coat Walnuts: Once the sugar has melted, add the walnuts to the pan and stir them continuously to ensure they are evenly coated with the caramelized sugar.
- Cool Walnuts: Immediately spread the coated walnuts onto baking paper and use two forks to separate them before the sugar hardens, then place them in the refrigerator to cool and harden completely.
- Make Fig Dressing: Slice the dried figs, then add them along with honey and balsamic vinegar to a blender. Blend until the mixture is smooth and uniform.
- Add Olive Oil: Slowly drizzle the olive oil into the fig mixture while blending continuously until the dressing is emulsified and silky.
- Prepare Salad Ingredients: Slice any remaining dried figs thinly. Dice the pear and Gorgonzola cheese into small cubes.
- Assemble Salad: In a large bowl, combine the baby spinach, sliced figs, candied walnuts, diced pear, and Gorgonzola cheese. Pour in the fig dressing and toss gently to coat all ingredients evenly.
- Finish with Prosciutto: Arrange the prosciutto slices on top of the salad as a savory garnish before serving.
Notes
- Fresh figs can be used instead of dried figs where available for a juicier texture.
- Blue cheese can substitute Gorgonzola if preferred.
- You can use sunflower oil instead of olive oil for a milder dressing flavor.
- Candied walnuts can be stored in an airtight container for up to one week.
- This salad works well as a starter or a light main course.
Keywords: spinach salad, Gorgonzola, figs, candied walnuts, prosciutto, fig dressing, Italian salad
