Enjoy this combination of toasted figs with warm pear, asparagus and gorgonzola drizzled with a sweet honey vinaigrette.


  • 1 bunch English asparagus

  • 2 commis pears

  • 3 figs

  • 85g (6 oz) Gorgonzola cheese, chopped

  • 1 packet of croutons

  • Basil leaves

  • 1 bunch of lolla rossa and rocket

  • 50g (2 oz) raisin and seed mix

  • 35 ml olive oil

  • For the vinaigrette

  • 2 tbsp Greek honey

  • 3 tbsp red wine vinegar


  • 1.

    Boil the asparagus for 3 minutes, strain and chill.

  • 2.

    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.

  • 3.

    Toss the chilled asparagus with the croutons and fresh basil and salad leaves.

  • 4.

    Finally toss through the pears, figs, cheese, raisin, seeds and dressing.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 1245kj
  • Fat Total 58g
  • Saturated Fat 21g
  • Protein 27g
  • Carbohydrate 172g
  • Sugar 130g
  • Sodium 1002mg

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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