Fig, Comté and Pecan Salad

Fig salad

The wooden board in these photos was made by my friend Rosie Brewer, whose beautiful designs are made out of wood sourced from Devon forests. So, I wanted to make a simple salad to style on the board that wouldn’t take away from its natural beauty.


Due to an excess of figs, a somewhat middle class crisis, I chose to make them the focal point. I also have a certain affection for the combination of figs and cheese, so chose to add some Comté, one of my favourite cheeses. French, and made from unpasturised cow’s milk, Comté has a pleasant nutty taste, that went well with figs.

Fig on board

I tend to randomly throw things together when making salads, and have a fondness for combining fruit, cheese, nuts and a punchy dressing. But my primary consideration when making this salad was that the colours would work well on the board – I added thin slices of pink radishes purely for artistic reasons, as I don’t actually like them that much.


Have a browse of Rosie’s Etsy shop here.


2 ripe figs

100g comte, sliced

2 radishes, thinly sliced

2 handfuls mixed baby leaves

a few sprigs of coriander

5 pecan halves, toasted in a dry pan



Juice of ½ a lime

1 tsp runny honey

1 tbsp olive oil


First, make the dressing. Whisk together the lime juice and honey, then add the olive oil bit by bit until the mixture emulsifies. Arrange the leaves on a plate and top with the sliced radishes, quartered figs, comte, and coriander, then scatter over the pecans and drizzle with dressing.



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