Ingredients
Salad
- 6 figs
- 4 ¼ oz baby rocket
- 4 ¼ oz soft goat cheese , crumbled
- 2.9 oz walnuts
- 1 tbsp brown sugar
- 1 tbsp butter
- 1.1 oz shaved parmesan
Honey Balsamic Dressing
- 3 tbsp extra virgin olive oil
- 1 ½ tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and freshly cracked black pepper, to taste
Method
Candied Walnuts
- 1
Melt butter in a small non-stick frypan over medium heat. Add walnuts and brown sugar, stirring constantly for 3–4 minutes until the sugar caramelises and coats the walnuts.
- 2
Tip onto a sheet of baking paper and spread out immediately — they will harden as they cool. Set aside.
Caramelise the Figs
- 1
In the same pan over medium-high heat, place figs cut-side down. Cook for 2–3 minutes without moving them until the cut surfaces are golden and slightly caramelised. Remove from heat and set aside.
Dressing
- 1
Whisk together olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl or jar until well combined. Season generously with salt and cracked black pepper.
Assemble & Serve
- 1
Spread rocket over a large serving platter. Scatter over the caramelised figs (cut-side up), crumbled goat cheese, candied walnuts, and shaved parmesan.
- 2
Drizzle dressing over the top just before serving. Finish with an extra crack of black pepper.
