Fig & Walnut Salad:
* 100 g mixed baby salad leaves
* 100 g witlof leaves (2 witlof)
* 1 cup (230 g) fresh dates, halved, pitted
* 2 green apples, cored, thinly sliced
* 4 fresh figs, quartered
* ½ cup(55 g) chopped walnuts
* 200 gsoft goat’s cheese
* ground rock salt 
Dressing:
* 1 tbsp raisins
* ¼ cup(90 g) honey
* ¼ cup(60 ml) apple cider
* 1 striplemon rind
* 1 tbsplemon juice
* ¼ cup(60 ml) extra virgin olive oil
* Mix the baby salad leaves, witlof, dates and apple slices together and place in a large shallow bowl.
* Arrange the fig pieces on top and sprinkle the walnuts on top of the salad. Roughly crumble the goat’s cheese over.
* For the dressing, place all the ingredients, except the lemon juice and oil, in a food processor or blender. While blending, pour in the lemon   juice and olive oil very slowly, until smooth and combined.
* Drizzle the dressing over the salad, and season to taste

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
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