Name: Stilton & fig salad with honey-thyme drizzle
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4
Cuisine: British
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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Stilton & fig salad with honey-thyme drizzle

Stilton & fig salad with honey-thyme drizzle

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 2 mins

A star rating of 4.7 out of 5.3 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal350
fat26g
saturates12g
carbs15g
sugars15g
fibre2g
protein14g
salt1.02g

low

Method

step 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.
step 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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A star rating of 4.7 out of 5.3 ratings

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