Marinated figs with Camembert

Cathy Gayner shares this simple but stunning salad which would make a perfect dinner party starter or an al fresco lunch in the sunshine.

Serves: 4

INGREDIENTS

200ml (7 fl oz, cup + 1 tbsp)
balsamic vinegar 100g 13% or, 35 cup) caster
sugar
2 garlic cloves
6 thyme sprigs
6 ripe figs, halved
A bag of watercress
or rocket
150g (5 oz, 35 cup) ripe
Camembert (or similar soft
cheese, the runnier the better)
4 tbsp walnut oil
75g (2% oz, 5 cup) walnuts
Salt and pepper

METHOD

1. Put the vinegar, sugar, garlic and thyme in a pan and boil to dissolve the sugar. Remove from the heat and pour the marinade over the figs. Leave for a couple of hours

2. Heat a frying pan, drain the figs and sear them, cut side down, till they caramelise

3. You may have to add a small amount of the marinade to stop them sticking

4. Arrange the watercress, the figs and the cheese on plates, season and drizzle with the walnut oil. Scatter the nuts on top

Notes:

This salad is particularly good when the walnuts on our trees at Le Rouzet are just ripe-wet-but it is still excellent if you use ordinary dry walnuts, as long as you toast them first. Whenever you toast any nuts, rub off the skins between your hands when they have cooled down. For the marinade, any cheap supermarket balsamic vinegar is perfect.

Extracted from Recipes from Le Rouzet: An English Cook in France by Cathy Gayner (Age Unlimited, 2021). Photography James Murphy.

As featured in Taste of France Issue 6.

Looking for more French food and drink content?

In our magazine we offer a whirlwind tour of the best gastronomic destinations. Discover La Belle France’s renowned markets, quirkiest food festivals, most indulgent restaurants and foodie experiences.