This salad is absolutely delicious! It is sophisticated, trendy and easily doubles up as an appetiser before a meal or even as an accompaniment to a cheese course.
80g rocket leaves, washed and dried
10 – 12 ripe figs
50g pecan nuts, roughly chopped
Dressing:
125ml cream
100g blue cheese
Arrange the rocket leaves on a serving platter.
Half or quarter the figs and arrange them on the rocket.
Pour the cream into a small saucepan.
Break 50g of the blue cheese into chunks and add that to the cream.
Place the saucepan onto medium heat and stir the mixture until the cheese has melted.
remove from the heat and drizzle onto the rocket and figs.
Scatter the chopped nuts over the figs.
Break the remaining 50g cheese into chunks and scatter that over the salad as well.
Serve at room temperature.
My Whisk and I 