Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Ingredients

• 24-30 fresh figs, medium to large
• 6-9 ounces blue cheese, such as Stilton or Roquefort cheese
• 9 ounces walnut halves, roughly chopped
• 2 tablespoons clear runny honey
• 6 tablespoons walnut oil
• 1 tablespoon sherry wine vinegar
• salt
• black pepper
• fresh fig leaves (to garnish)

Directions

1. 1

   Toasted Walnuts:.

2. 2

   In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.

3. 3

   Honey Drizzle Dressing.

4. 4

   Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the honey and walnut oil, then shake again to emulsify – the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad.

5. 5

   Salad:.

6. 6

   Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size.

7. 7

   Sprinkle 1 to 1 1/2 ozs of crumbled or sliced blue cheese per person, over the top of the fresh figs.

8. 8

   Scatter the chopped,toasted walnuts over the fig salad.

9. 9

   Just before serving, drizzle the honey dressing over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available.

10. 10

    Serve with crusty bread and butter and mixed herb and salad leaves.

11. 11

    Can also be served as a dessert/cheese course combined.