Stilton & fig salad with honey-thyme drizzle

Stilton & fig salad with honey-thyme drizzle

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 10 mins Cook: 2 mins


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

  • Vegetarian


  • kcal350
  • fat26g
  • saturates12g
  • carbs15g
  • sugars15g
  • fibre2g
  • protein14g
  • salt1.02g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tsp thyme leaves
  • 1 tbsp cider vinegar
  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tbsp hazelnuts, toasted and roughly chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 1 small fennel bulb, trimmed and finely sliced (use a mandolin if you have one)
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 2 handfuls rocket leaves



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 200g Stilton, thinly sliced



    A true glory of British cheese-making that has much controversy about its origins, how it's…

  • 2 ripe figs



    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

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!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…