Fig & Orange Salad with Melting Shropshire Blue
Ingredients:
3 oranges
4 fresh figs
150g (5oz) toasted walnuts nuts
150g (5oz) red cabbage, shredded finely
175g (6oz) rocket
For the dressing:
150g (5oz) Shropshire blue
200ml (7floz) creme fraiche
freshly ground black pepper
Method:
Slice the top and bottom off each orange and peel down the sides with a sharp knife. Cut between each membrane to remove the orange segments. Place in a bowl with any juices.
Wipe and quarter the figs and add to the orange segments with the walnuts, shredded red cabbage and rocket leaves. Toss together well and divide between 4 serving plates.
To prepare the dressing: Crumble the Shropshire Blue into a small heavy based pan and cook, stirring, over a gentle heat until cheese melts.
Whisk in the creme fraiche and heat gently (don't allow mixture to bubble) until you have a smooth creamy dressing.
Drizzle over each plate of salad and season with freshly ground black pepper.
Tagged in Christmas Food