Ingredients Print

Check off ingredients as you go

Serves 4-6

• 200 g (7 oz) Roquefort (see the variations at the end of the recipe), cut into pieces
• 6 figs, cut into quarters
• 100 g (3.5 oz) arugula (rocket) leaves (or baby spinach)
• 100 g (3.5 oz) lettuce leaves
• 10 or so cherry tomatoes, halved
• 1 handful chopped hazelnuts

For the dressing

• 2 Tbsp mustard
• 2 Tbsp honey
• 2 Tbsp balsamic vinegar
• 4 Tbsp walnut oil
• 4 Tbsp mixed-oil blend 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 salad greens, cut the figs into quarters, halve the cherry tomatoes…

2. In a bowl, mix the dressing ingredients: the mustard, salt, pepper, vinegar and honey, then whisk in the oil to get a smooth, slightly thick texture (if it’s too thick, add a tablespoon of water).

Assembling the salad

3. Arrange the lettuce and arugula leaves, then the cherry tomatoes and the pieces of Roquefort. Pour over some of the dressing and sprinkle with the chopped hazelnuts.

Serve with country bread or baguette and the remaining dressing.

Tips and variations

• Prepare the different ingredients ahead and assemble the salad with the dressing at the last minute.
• Swap the Roquefort for another cheese such as blue cheese, goat cheese, feta or sheep’s milk cheese cut into thin slices.
• The figs can be replaced with pears and the hazelnuts with walnuts.
• If you have pomegranate molasses, you can also add some to the dressing instead of the balsamic glaze.

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