Fig and Savoy Emmental Salad

  • Number of persons4
  • Difficulty Easy
  • Preparation10 min
  • Baking8 min



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.