Serves 4
1 Tspn Honey
4 Large Fresh Figs
1 Large Sweet Potato Peeled and Diced (1cm x 1cm)
4 Sprigs of Thyme
100g Yorkshire Blue Cheese
12 Small Shallots Peeled
150g Mixed Leaf Salad (Preferred heart of Frisee, Dandelion, Little Gem, Lambs Lettuce – cut into small strips)
Dressing:
100g Walnuts
200ml Walnut Oil
100ml Olive Oil
4g Chopped Garlic
100ml Red Wine Vinegar
1 Large Teaspoon of Dijon Mustard
For cooking/ seasoning:
Maldon Sea Salt
Fresh Black Pepper
Olive Oil
Preheat the oven to 170° C. Pick the thyme and roughly chop then toss into a bowl with the sweet potato and baby shallots, and add a splash of olive oil. Season with salt and pepper and place in a roasting tray. Roast in the oven for 20-25minutes. Make sure the vegetables are cooked but not over brown. Quarter the figs and drizzle with honey then grill until the honey begins to caramelise. Set both aside and let cool to just above room temperature.
Meanwhile, dice the cheese to a similar size as the sweet potato and make a dressing. To do so place the garlic, vinegar and mustard in a food processor and puree together; gradually adding the oils until they emulsify together. Lightly toast the walnuts and let them cool a little before roughly chopping and reserve. Drain the sweet potato on some kitchen paper. Toss the leaves, sweet potatoes, shallots and cheese in a bowl and pour in the walnut dressing. Mix up well and divide between 4 bowls. Dress each salad with the figs and chopped walnuts.
