Saturday, 2 October 2010

Honey & Thyme Figs with Blue Cheese

I really love plates of bright, colourful food. These red figs and green rocket make this such a pretty dish. The sweet fruit and honey contrasting with the salty blue cheese also makes this an elegant and balanced starter. What's more, there's no cooking involved!

Top tip: I found a creamy blue cheese goes well with this, rather than a hard Stilton for example.

Makes 1 plate


Fig - 1
Rocket - 1 handful
Chicory - 2 leaves
Blue Cheese (e.g St Agur) - 25g

For the dressing:

Clear Honey - 1tbsp
Thyme - a few sprigs
White Wine Vinegar - 1 tbsp
Olive Oil - 1 tbsp
Salt - 1 pinch

1. Place two chicory leaves on your plate, making sure to cut off the fibrous white ends. On top of these, place a small bed of washed rocket.

2. Slice the fig into quarters, and place around the plate. Crumble the blue cheese on top.

3. To make the dressing, strip the thyme leaves from their branches, and crush the leaves with a pinch a salt using a pestle and mortar. Mix in the honey, oil and vinegar. Stir well before drizzling over the salad.

Serve with a glass of port.

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