Goat Cheese Salad with Buckwheat, Figs and Walnuts, The robust flavours of goat cheese and buckwheat combine especially well with ripe figs and walnuts. The olive and nut oil dressing contains no vinegar and depends instead on the acidity of the cheese, and best paired with good red wine.
Goat Cheese Salad with Buckwheat, Figs and Walnuts Ingredients:
- ¾ cup couscous
- 2 tbsp. buckwheat, toasted
- 1 egg, hard-cooked
- 2 tbsp. chopped fresh parsley
- 4 tbsp. olive oil, preferably Sicilian
- 3 tbsp. walnut oil
- 4 oz. arugula
- ½ frisee lettuce
- 1 cup white goat cheese, crumbled
- ½ cup walnuts, toasted and roughly chopped
- 4 ripe figs, trimmed and cut in four with base joined to look like a flower
- Place the couscous and buckwheat in a bowl, cover with a boiling water, and leave to soak for 15 minutes.
- Place in a strainer and drain off any remaining water, then spread out on a tray and allow to cool.
- Shell the hard-cooked egg and pass it through a fine grater.
- Toss the egg, parsley, and couscous in a bowl.
- Combine the two oils and use half to moisten the couscous mixture.
- Wash and spin the salad leaves, dress with the remaining oil, and put in a serving plate.
- Pile couscous in the center, sprinkle walnuts and white goat cheese crumble and arrange figs on top.