Ingredients

Check off ingredients as you go

For 4-6 servings

• 200g (7oz) Roquefort cheese (see variations at end of recipe), cut into pieces
• 6 figs, cut into quarters
• 100g (3.5oz) arugula leaves (or baby spinach)
• 100g (3.5oz) lettuce leaves
• about 10 cherry tomatoes, halved
• a handful of crushed hazelnuts

For the vinaigrette

• 2 tbsp Dijon mustard
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 4 tbsp walnut oil
• 4 tbsp mixed oil or olive oil
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

Preparing the salad

1. Prepare the different ingredients: wash the greens, cut the figs into quarters, halve the cherry tomatoes…

2. In a bowl, mix the vinaigrette ingredients: mustard, salt, pepper, vinegar, honey, and whisk in the oils to obtain a smooth, slightly thick texture (if too thick, add a tablespoon of water).

Assembling the salad

3. Arrange the lettuce and arugula leaves, then add the cherry tomatoes and Roquefort pieces. Drizzle with some of the vinaigrette and sprinkle with crushed hazelnuts.

Serve with country bread or baguette and the remaining vinaigrette on the side.

Tips and variations

• Prepare the different ingredients and assemble the salad with the vinaigrette at the last moment.
• Replace the Roquefort with another cheese such as blue cheese, goat cheese, feta, or sheep’s milk cheese cut into slices.
• Figs can be replaced with pears and hazelnuts with walnuts.
• If you have pomegranate molasses, you can also add it to the vinaigrette instead of balsamic cream.

And for a lovely savory fig, goat cheese and honey cake