Fig Salad
- 2 handfuls of wild rocket leaves
- 12 ripe figs, sliced in half
- 30g crumbled blue cheese
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- 1 tsp crushed pink peppercorns
- Lay the rocket leaves and figs, cut-side up, on a serving plate. Place the remaining ingredients (not the peppercorns) in a blender and whizz to a puree, then add a splash of boiled water and whizz again to emulsify. Spoon the dressing over the figs and sprinkle with peppercorns to serve.
10 mins
4 serving