The BBC Good Food logo
Stilton & fig salad with honey-thyme drizzle

Stilton & fig salad with honey-thyme drizzle

By
A star rating of 4.5 out of 5.2 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal350
fat26g
saturates12g
carbs15g
sugars15g
fibre2g
protein14g
low insalt1.02g
Advertisement

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

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content