Fig & Pear Salad with Pistachio Crusted Labne and Honey & Lavender vinaigrette

Name: Fig & Pear Salad with Pistachio Crusted Labne and Honey & Lavender vinaigrette
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Ingredients: ⅔ cup Greek yoghurt; sea salt; ⅓ cup shelled unsalted pistachios; 6 figs; 2 pears; 1- 2 tsp olive oil or butter; 3 cups salad leaves; HONEY & LAVENDER DRESSING:; 3 tbs extra-virgin olive oil; 1 tbs white wine vinegar; 2 tsp honey; 1 tsp Dijon mustard; pinch of lavender; salt to taste

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Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
2 servings
Calories
664 kcal
Course
Salad
Cuisine
Vegetarian

Fig & Pear Salad with Pistachio Crusted Labne and Honey & Lavender vinaigrette

Omar Parker

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This Fig and Pear Salad with Pistachio Crusted Labne and a Honey and Lavender dressing sounds a little fussy, but it really comes together quite quickly and easily. Promise!

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Ingredients

Servings

⅔ cup Greek yoghurt
sea salt
⅓ cup shelled unsalted pistachios
6 figs quartered
2 pears firm but ripe, quartered
1- 2 tsp olive oil or butter
3 cups salad leaves
HONEY & LAVENDER DRESSING:
3 tbs extra-virgin olive oil
1 tbs white wine vinegar
2 tsp honey
1 tsp Dijon mustard
pinch of lavender
salt to taste

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Instructions

Place the yoghurt in a [amazon_link id="B001VZ5E40" target="_blank" ]fine mesh seive[/amazon_link] lined with cheesecloth and sit over a bowl. Refrigerate overnight. Discard the liquid.
Meanwhile, place a dry [amazon_link id="B000GWG0T2" target="_blank" ]frying pan[/amazon_link] (don't add any oil) over a medium low heat and add the pistachios and cook for a few minutes, sitting now and then, until fragrant. Set aside to cool. Place the pistachios in a small food processor and process until until well chopped (be careful not to turn the pistachios into a paste) and place the chopped pistachios in a small bowl.
Season the labne (strained yoghurt) with sea salt to taste and stir well to combine. Form into teaspoon sized balls and coat in the crushed pistachios. Cover and refrigerate.
Return the frying pan to a medium heat and add the olive oil (or butter, if using) so that there is just enough to stop the fruit sticking and cook the figs and pears, cut side down, until golden (1 to 2 minutes). Place on a plate lined with paper towel.
To make the dressing combine all the ingredients in a jar, except the lavender. Lightly crush the lavender between your fingers to release its scent and add to the jar and seal and shake to combine.
Arrange the salad leaves on a platter and top with the figs and pears and pistachio crusted labne and drizzle with the dressing.

Nutrition Information

Show Details

Calories 664kcal (33%) Carbohydrates 72g (24%) Protein 14g (28%) Fat 39g (60%) Saturated Fat 6g (30%) Cholesterol 4mg (1%) Sodium 79mg (3%) Potassium 867mg (25%) Fiber 11g (44%) Sugar 52g (104%) Vitamin A 1070IU (21%) Vitamin C 25.7mg (29%) Calcium 186mg (19%) Iron 2.2mg (12%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 664 kcal

% Daily Value*

Calories	664kcal	33%
Carbohydrates	72g	24%
Protein	14g	28%
Fat	39g	60%
Saturated Fat	6g	30%
Cholesterol	4mg	1%
Sodium	79mg	3%
Potassium	867mg	18%
Fiber	11g	44%
Sugar	52g	104%
Vitamin A	1070IU	21%
Vitamin C	25.7mg	29%
Calcium	186mg	19%
Iron	2.2mg	12%