apple and fig salad

with goat's curd dressing

  • 125g goat’s curd
  • ¼ cup (60g) crème fraîche 
  • 2 tablespoons lemon juice 
  • 1 tablespoon water 
  • sea salt and cracked black pepper 
  • 2 pink lady apples, thinly sliced 
  • 2 granny smith apples, thinly sliced 
  • 6 figs, halved 
  • ½ cup (50g) walnuts, toasted and roughly chopped 
  • baby (micro) basil, to serve
  1. Place the goat’s curd, crème fraîche, lemon juice, water, salt and pepper in bowl and whisk until smooth. Set aside. 
  2. Arrange the apples and figs on a serving dish. Sprinkle with the walnuts and the baby basil. Serve with the goat’s curd dressing. Serves 4–6.
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