Stilton & fig salad with honey-thyme drizzle

Stilton & fig salad with honey-thyme drizzle

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Cooking time

Prep: 10 mins Cook: 2 mins

Skill level

Easy

Servings

Serves 4

Honey, fruit and strong cheese is a match made in heaven - serve as a simple starter with crusty bread

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
350
protein
14g
carbs
15g
fat
26g
saturates
12g
fibre
2g
sugar
15g
salt
1.02g

Ingredients

  • 4 tbsp clear honey
  • 1 tsp thyme leaves
  • 1 tbsp cider vinegar
  • 2 tbsp rapeseed oil
  • 2 tbsp hazelnuts, toasted and roughly chopped
  • 1 small fennel bulb, trimmed and finely sliced (use a mandolin if you have one)
  • 2 handfuls rocket leaves
  • 200g Stilton, thinly sliced
  • 2 ripe figs

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Method

  1. Put the honey and thyme leaves in a small pan, then gently warm together for 2 mins – the honey shouldn’t get hot enough to bubble. Set aside to cool. Make a dressing by whisking together the cider vinegar and rapeseed oil with some seasoning.
  2. To serve, gently toss the chopped hazelnuts, fennel and rocket with the dressing. Divide the cheese between 4 plates, add a fig half to each, then a pile of the salad. Finally drizzle the thyme-infused honey over the figs and cheese.

Recipe from Good Food magazine, October 2009

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Comments

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Little_BC's picture

This was absolutely gorgeous, used pea shoots for the salad and roasted the hazelnuts as opposed to toasted, at first I thought the dressing was a little strong but once it was plated up it all worked together really well. I'll definitly do this again VERY soon!

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