Aside from the wonderful contrasts of taste created by adding fruit to salad, the feeling is further enhanced by the celebration of the fig. The fig season is short – from the end of August through to early autumn – so make the most of the fruits while they are at their peak.
- 3 small red onions (200g)
- Olive oil for drizzling
- Salt and pepper
- 2 heads baby gem lettuce, red and/or green, washed well (and checked); dried
- 1 bunch rocket, washed well (and checked); dried
- 6 large ripe figs (300g)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon ground cinnamon
- Salt and black pepper
- Root vegetable crisps
Set the oven to 200˚C/400˚F. Peel the onions, cut each into six wedges. Place in an ovenproof dish, and drizzle with a little olive oil, sprinkle with salt and pepper and roast in the oven for about 30 minutes, or until soft and golden. Remove and leave to cool. Before using, discard any dry layers and break the onions apart.
Mix together the leaves, cut the figs lengthways into four or six pieces. Place the fig pieces, roasted onion on the leaves.
In a small cup, whisk together the olive oil, vinegar, cinnamon and some salt and pepper. Drizzle this over the salad and finish with a scattering of root vegetable crisps.