After some festive spirit, there is nothing nicer than a refreshing salad to accompany this dry white wine with its subtle nose of white fruits and trace of citrus.
8 not-too-ripe figs
120 g PGI Savoy Emmental cheese
120 g rocket (or a mixture of rocket and lamb’s lettuce or baby lettuce leaves)
1 tablespoon honey (acacia or all-flower)
Fig salad dressing:
1 ripe fig
1 tablespoon balsamic vinegar
1 tablespoon ½ walnut oil (or more neutral rapeseed oil)
1 tablespoon ½ olive oil
Salt and pepper
1 tablespoon herbs: flat-leaf parsley or coriander
4 walnut rolls or 4 slices toasted sourdough bread
Step 1: Wash and spin the lettuce leaves and place in a salad bowl. Take the cheese out of the refrigerator, and cut it into "shavings" with a peeling knife. Add them to the salad.
Step 2: Rinse the whole figs under running water and wipe them dry. Cut them in half. Set aside two halves. Heat a non-stick frying pan oiled with a brush over a medium heat. Once the temperature is right, place the half figs in the pan and pour in the honey or agave syrup.
Step 3: Let the fruit caramelise slightly for 3-4 minutes, stirring gently. Remove the figs with a skimmer and place them on a plate.
Step 4: Season with salt and pepper and add the oils and herbs. Mix the sauce.
Step 5: Place the figs in the salad bowl, pour in the sauce and mix. Divide between four small plates (or bowls). Serve with a walnut roll or a slice of toasted sourdough bread.