Autumn Fig Salad

The sweet fruit and salty cheese in this recipe make for a lovely speedy supper.

Preparation time: 15 minutes
Serves: 4

50g walnut halves
1 tbsp red wine vinegar
3 tbsp olive oil
1 tsp clear honey
250g pack White Chicory
140g pack Red Chicory
1 pack Figs, cut into quarters
50g Gorgonzola Piccante, crumbled

Break any of the larger pieces of walnuts in half. Heat a frying pan over a medium heat and add the walnuts. Stir continuously for 1–2 minutes, until warm, watching closely as they are easy to burn. Leave to cool.

Make the dressing by whisking together the red wine vinegar,olive oil and honey in a bowl.

Slice each head of chicory lengthways, then trim the base to separate the remaining leaves. Place in a large salad bowl and toss through with the dressing.

Spoon the chicory onto a large platter or plate, then place the fig quarters on top. Finish by topping with the walnuts and Gorgonzola.

Recipe & video courtesy of Waitrose