Figs, Wild Rice and Roquefort Salad in Silan Vinaigrette
Figs and Roquefort cheese make a great couple. In this salad they are joined by wild rice, toasted almonds and crunchy celery, and dressed in honeyed vinaigrette. What a feast!
Ingredients (serves 4-6)
12 ripe figs, quartered lengthwise or sliced
3 stalks celery, diced
1 cup cooked wild rice, chilled
1 cup sunflower sprouts (optional)
1/4 cup sliced almonds, lightly toasted
50 g (2 oz) Roquefort cheese, crumbled
The Vinaigrette:
6 tablespoons delicate olive oil
2 tablespoons white wine vinegar
3 tablespoon silan (see below) or 21/2 tablespoons honey
1 clove garlic, chopped
Salt and freshly ground black pepper
Arrange the figs on a large semi-deep serving plate and sprinkle the rest of the ingredients on top.
Whisk the vinaigrette ingredients until smooth and drizzle over the salad. Serve at once.
Silan (Date Honey) A very thick sweet syrup made from dried dates, similar to honey but darker in color and with a pronounced caramel taste. It is used as a color and flavor enhancer in slow-cooking dishes like hamin, or in any recipe calling for honey, caramel, molasses or syrup. If unavailable, it can be substituted by honey. Historians believe that the “honey” in the “Land of Milk and Honey” is actually silan.
