Prepare to end of step 2 up to 4hr ahead. Store pecans (uncovered) and dressing (covered) at room temperature. Complete recipe to serve.
Advertisement - Continue Reading Below
Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
198
Ingredients
100g
pecans
2Tbsp.
runny honey
200g
salad leaves, we used baby kale, lamb's lettuce and mixed leaves
4
figs, each cut into 8 wedges
50g
pecorino, shaved
FOR THE DRESSING
1Tbsp.
wholegrain mustard
2Tbsp.
balsamic vinegar
3Tbsp.
extra-virgin olive oil
1Tbsp.
runny honey
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Line a small baking tray with baking parchment. Mix pecans and honey on the lined tray and cook in the oven for 15min, turning midway through. Set aside to cool.
Step 2Mix dressing ingredients in a small jug with some seasoning.
Step 3Divide salad among 8 plates or arrange on a large platter. Break up the pecans (or roughly chop) and sprinkle over the leaves together with the figs and pecorino. Drizzle over the dressing and serve.
Per serving:
Calories: 198
Protein: 4g
Fat: 16g
Saturates: 3g
Carbs: 9g
Sugars: 9g
Fibre: 2g
The best starter recipes for fuss-free entertaining
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
