3 tbsp extra virgin olive oil, plus extra for drizzling
4 large or 8 small figs, cut into eighths or quarters
20 mint leaves, torn
50g walnuts, toasted and chopped
125g blue cheese, such as claxstone smooth blue or cornish blue, broken into 1-2cm chunks
1. Put 1 tsp honey in a mixing bowl with the vinegar; season and stir together, then whisk in the olive oil. Add the figs, rocket, mint leaves and 2/3 the walnuts; toss everything together. Lightly toss the blue cheese through the salad.
2. Divide between 4 plates and trickle 1 tsp honey over each one. Scatter the remaining walnuts over the top, then drizzle over a thin trickle of olive oil. Finish with a grind of black pepper and serve.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.