Stilton & fig salad with honey-thyme drizzle

Stilton & fig salad with honey-thyme drizzle

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(2 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


  • 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…

  • 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.

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Comments, questions and tips

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Little_BC's picture
23rd Feb, 2014
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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