Endive Leaves | Charred Figs | Manchego | Honeyed Walnuts Recipe
Serve this as a first course, part of a mezze party or for dessert.
Ingredients
- ¼ cup walnuts, roughly chopped
- 6 tbsp. olive oil, separated
- 2-3 tbsp. honey, a little more for drizzling
- on the figs at the end
- Heaping ¼ tsp. freshly and coarsely
- ground pepper
- 9 ripe fresh figs
- 2-3 ounces of manchego cheese or
- pecorino romano
- 2-3 endives, ends removed, leaves
- separated
- 1-2 tbsp. champagne vinegar, best quality
- sherry vinegar, white wine vinegar or
- white balsamic vinegar
- Flaked sea salt (Maldon)
Instructions
- 1
Heat a large fry pan over medium heat, add 2 tbsp. of the oil, add the walnuts, toast for 5-8 minutes, add the honey and pepper. Toss and cook for another 5 minutes tossing a few times. Remove from the heat and set aside.
- 2
Heat a grill to medium (or a cast iron pan with ridges). Cut the figs in quarters or ⅛ths if large and toss gently in 2 tbsp. olive oil, grill on the cut side until golden grill marks have appeared. Remove, let cool.
- 3
Break the cheese up into bits that resemble the size of the walnuts.
- 4
Arrange the endive leaves on a platter or individual plates. Evenly scatter the walnuts, figs and cheese over and into the leaves.
- 5
Drizzle with the remaining olive oil, vinegar, and a little more honey and sprinkle with flaked salt. Serves 6.
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Endive Leaves | Charred Figs | Manchego | Honeyed Walnuts?
This Endive Leaves | Charred Figs | Manchego | Honeyed Walnuts recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 15 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this endive leaves | charred figs | manchego | honeyed walnuts ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.