Fig and blue cheese salad recipe

• Serves 8
• 20 mins to prepare
• 165 calories / serving

Ingredients

• 2 apples, cored and thinly sliced
• 1½ tbsp lemon juice
• 3 heads of chicory or Little Gem lettuce, trimmed, leaves separated and halved lengthways
• 40g watercress
• 8 ripe figs, sliced into eighths
• 160g Roquefort or Gorgonzola, chopped
• 40g blanched hazelnuts, toasted and roughly chopped
• 15g fresh flat-leaf parsley, roughly chopped

For the dressing

• 1 tbsp cider vinegar
• 1½ tsp clear honey
• 2½ tbsp extra-virgin olive oil
• 1½ tsp Dijon mustard

Directions

1. To keep the apple from discoloring, toss it in the lemon juice.
2. Season and seal the dressing components in a jar, then shake to combine.
3. On 8 plates, arrange the chicory or lettuce and watercress. Drizzle the dressing on top of the apple, figs, cheese, almonds, and parsley.

Tip: Use a vegetarian blue cheese to make this salad appropriate for vegetarians.