Stilton & fig salad with honey-thyme drizzle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 4 tbsp clear honey
- 1 tsp thyme leaves
- 1 tbsp cider vinegar
- 2 tbsp rapeseed oil
- 2 tbsp hazelnuts, toasted and roughly chopped
- 1 small fennel bulb, trimmed and finely sliced (use a mandolin if you have one)
- 2 handfuls rocket leaves
- 200g stilton, thinly sliced
- 2 ripe figs
Method
- STEP 1
Put the honey and thyme leaves in a small pan, then gently warm together for 2 mins – the honey shouldn’t get hot enough to bubble. Set aside to cool. Make a dressing by whisking together the cider vinegar and rapeseed oil with some seasoning.
- STEP 2
To serve, gently toss the chopped hazelnuts, fennel and rocket with the dressing. Divide the cheese between 4 plates, add a fig half to each, then a pile of the salad. Finally drizzle the thyme-infused honey over the figs and cheese.
