Creamy, soft, crisp, crunchy… sweet, tart, earthy, sharp… this salad is an incredible combination of textures and flavours, all coming together in perfect contrast.
It’s a meal in itself for 2, or share it between 4 as an appetiser.
Serves 2 as a main course, 4 as a starter
Preparation: 10 minutes
100g (3 1/2 oz) mesclun (mixed young salad leaves)
100g (1 cup) raspberries
50g (1/2 cup) walnuts
100g (3 1/2 oz) roquefort
3 – 4 figs
30ml (2 Tbsp) olive oil
30ml (2 Tbsp) honey
15ml (1 Tbsp) cider vinegar
small pinch salt
Break the walnuts into pieces and toast in a dry skillet over medium-low heat until fragrant and lightly browned, about 3 minutes.
Wash and dry the meslcun and pile it onto serving plates. Scatter the raspberries and walnuts over the top, then crumble the roquefort over it. Quarter the figs and arrange them around the plate.
Whisk together the ingredients for the dressing and drizzle over the salad.
Serve with some crusty bread, if desired.