8 Figs, cut into quarters
150g Roquefort or Blue Cheese, crushed
100g Halved Walnuts, Roasted
4 Chicory, Red & Green Leaves seperated
100g Mixed Leaf Micro-Herbs, or baby mixed-leaf salad
For The Dressing
60ml Walnut Oil
20ml Cider Vinegar
1tsp Dijon Mustard
Salt & Pepper, to taste
Juliet Bidwell from Juliet’s Catering gives her recipe recommendations for a sparkling dinner party to get your New Year off to a delicious start
- words: Juliet Bidwell
- pictures: David Merewether
- styling: Lucy Fleming
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