Brazil Nut Cheese, Figs, Radicchio and Honey-Mustard Vinaigrette 2 Ways


If you think about it, the same ingredients can be transformed into so many different dishes! That’s what is so lovely in the art of cooking… you can play, improvise and create. In this post I play around with a nut cheese, figs, salad and a sweet and sour vinaigrette by creating two different dishes with these same ingredients. The first version is an elegant tartine – an open faced sandwich – and the second one is a fresh and original salad.

Brazil Nut Cheese, Figs, Radicchio and Honey-Mustard Vinaigrette 2 Ways


For the nut cheese

  • 2 cups (g) brazil nuts, soaked for 3-4 hours 
  • 1¼ cups (ml) water
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1 clove garlic, pressed
  • fresh thyme (approx. 3 teaspoons, leaves only), finely chopped

For the vinaigrette

  • 2 tablespoons honey
  • 2 teaspoons mustard
  • ½ teaspoon salt
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil


  • Radicchio, cut into small pieces and washed
  • fresh figs, thinly sliced
  • any green salad (if doing the salad version), prepared
  • whole grain bread (if doing the sandwich version)


To make the nut cheese

  1. Drain the brazil nuts and combine with the water and lemon juice in a blender. Blend until completely smooth.
  2.  By hand, add in the salt, garlic and thyme.

To make the vinaigrette

  1. In a bowl, mix all the ingredients except for the olive oil.
  2. Slowly whisk in the olive oil until well combined

Version 1: the Sandwich

On a slice of bread, spread some of the nut cheese, top with radiccio leaves and a few slices figs. Finish with a drizzle of the honey-mustard vinaigrette and enjoy.

If you like, you could also toast the bread before topping

Version 2: the Salad

Mix the radiccio and the salad greens with the vinaigrette. Arrange on a plate and garnish with fig slices and small amounts of nut cheese “sprinkled”over the salad and enjoy

Bon appetit


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