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Figs, blue cheese, honey and walnuts
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5 tsp clear honey
3 tbsp red wine vinegar
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.
Typical values per serving:
This recipe was first published in August 2014.