Stilton & fig salad with honey-thyme drizzle
Honey, fruit and strong cheese is a match made in heaven - serve as a simple starter with crusty bread
- Prep: 10 mins
Cook: 2 mins
- Serves 4
- Easy
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
-
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.
-
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.
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