Fig, Gorgonzola, walnut & bresaola salad

Name: Fig, Gorgonzola, walnut & bresaola salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 50 g walnut pieces; 2 tsp clear honey; 2 tbsp extra virgin olive oil; 2 tsp red wine vinegar; 1 tsp wholegrain mustard; 90 g pack wild rocket; 4 Speciality Figs, cut into wedges; 80 g No.1 Gorgonzola Dolce (or any blue cheese), cut into chunks or crumbled; 70 g pack bresaola

An Italian-style salad that's perfectly suited to warm September evenings.

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High protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins
Pluscooling

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50g walnut pieces
2 tsp clear honey
2 tbsp extra virgin olive oil
2 tsp red wine vinegar
1 tsp wholegrain mustard
90g pack wild rocket
4 Speciality Figs, cut into wedges
80g No.1 Gorgonzola Dolce (or any blue cheese), cut into chunks or crumbled
70g pack bresaola

Put the walnuts and 1 tsp honey in a small frying pan, then set over a medium heat. Cook, stirring regularly, for about 5 minutes until the walnuts are starting to colour and toast in places. Tip onto a small sheet of baking parchment, sprinkle with a pinch of salt and set aside to cool slightly.
Put the remaining 1 tsp honey in a jar with the oil, vinegar and mustard. Season, put the lid on, then shake together into a dressing.
Divide the rocket among plates and top with the figs and cheese. Nestle in the bresaola, then spoon over the dressing. Scatter with the walnuts and serve with some crusty bread, if you fancy.