Enjoy this combination of toasted figs with warm pear, asparagus and gorgonzola drizzled with a sweet honey vinaigrette.
Boil the asparagus for 3 minutes, strain and chill.
Cut pears into wedges, and the figs into small pieces and add a teaspoon of olive oil to them. Heat the pears and figs in a pan for 3 minutes, once warmed through remove from the heat and add the honey and 2 tablespoons of olive oil. Once the pears and figs are off the heat add the Gorgonzola to the dressing so that it slightly melts.
Toss the chilled asparagus with the croutons and fresh basil and salad leaves.
Finally toss through the pears, figs, cheese, raisin, seeds and dressing.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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