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Fig and Orange Salad with Melting Shropshire Blue
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Image and Recipe The British Cheeseboard (www.britishcheese.com)This light salad makes a festive starter or side salad served with a savoury tart or quiche.
Fig and Orange Salad with Melting Shropshire BlueIngredients
- 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 / 7fl oz crème 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 toasted pecans, 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 crème 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.
