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Fig and blue cheese salad recipe

Fig and blue cheese salad recipe

7 ratings

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Sweet, syrupy figs pair wonderfully with crumbly blue cheese in this sophisticated no-cook Christmas starter. Crisp apple, watercress and chicory mellow the bold flavours, and a simple honey and mustard dressing bring it all together perfectly. Ready in just 20 minutes, impressive Christmas Day starters don't get much easier than this! See method

Ingredients

  • 2 apples, cored and thinly sliced
  • 1½ tbsp lemon juice
  • 3 heads of chicory or Little Gem lettuce, trimmed, leaves separated and halved lengthways
  • 40g watercress
  • 8 ripe figs, sliced into eighths
  • 160g Roquefort or Gorgonzola, chopped
  • 40g blanched hazelnuts, toasted and roughly chopped
  • 15g fresh flat-leaf parsley, roughly chopped

For the dressing

  • 1 tbsp cider vinegar
  • 1½ tsp clear honey
  • 2½ tbsp extra-virgin olive oil
  • 1½ tsp Dijon mustard

Each serving contains

  • Energy

    685kj
    165kcal     8%

  • Fat

    13g 18%

  • Saturates

    5g 24%

  • Sugars

    8g 8%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 8.7g Protein 5.4g Fibre 2.2g

Method

  1. Toss the apple in the lemon juice to prevent it discolouring.
  2. Put the dressing ingredients in a jar, season and seal, then shake to mix.
  3. Arrange the chicory or lettuce and watercress on 8 plates. Scatter over the apple, figs, cheese, nuts and parsley and drizzle with the dressing.

Tip: To make this salad suitable for veggies, use a vegetarian blue cheese.

See more Christmas starter recipes

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