Fig and blue cheese salad recipe
Roquefort is used to add a strong flavor to recipes and is often found in salads.
Fig and Papillon Roquefort Salad
Sweet, syrupy figs pair wonderfully with crumbly blue cheese in this sophisticated no-cook Christmas starter. Crisp apple, watercress and chicory mellow the bold flavours, and a simple honey and mustard dressing bring it all together perfectly.
2 apples, cored and thinly sliced
1 ½ tbsp lemon juice
3 heads of chicory or Little Gem lettuce, trimmed, leaves separated and halved lengthways
8 ripe figs, sliced into eighths
160g Papillon Roquefort
40g blanched hazelnuts, toasted and roughly chopped
15g fresh flat-leaf parsley, roughly chopped
1 tbsp cider vinegar
1 ½ tsp clear honey
2 ½ tbsp extra-virgin olive oil
1 ½ tsp Dijon mustard
Toss the apple in the lemon juice to prevent it discoloring.
Put the dressing ingredients in a jar, season and seal, then shake to mix.
Arrange the chicory or lettuce and watercress on 8 plates. Scatter over the apple, figs, cheese, nuts and parsley and drizzle with the dressing.