For me, figs have a moment rather a season when they are perfect for eating – sweet, luxurious and decadent. This salad is one of my favourite things to eat over summer. I love the contrast and balance between the bitter radicchio, bright mint, sweet figs and honey, and the crunchy nuts. I often add grilled chicken or shaved feta (which adds a fantastic saltiness) to the salad to make it a main course. It is really so easy, so beautiful to look at and a real treat to eat. A perfect one for Australia Day barbeques! Figs are quite fragile and best eaten on the day you buy them. They should be starting to soften and give easily when squeezed to ensure that are ripe.
Spinach, Radicchio & Fig Salad
2 large handfuls of baby spinach
a small head of raddichio, sliced or torn
4 figs, quartered
a handful of mint leaves
a handful of toasted walnuts
a good drizzle of olive oil
(about 3 tspn)
a generous pinch of Maldon salt
a drizzle of balsamic vinegar (about 1 tbspn)
a small drizzle of honey (about 1 tspn)
Place the spinach, radicchio and mint in a serving bowl. Top with the figs and nuts. Drizzle over oil, salt, vinegar and honey.