Prep time:

Cooking time:

Total time:

Serves: 8

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

1tsp Honey

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

  1. Whisk all the dressing ingredients together and taste for seasoning.
  2. Make up the salad and arrange prettily. This salad could be put together six hours beforehand, and then spoon over the dressing just before serving.

  • words:
  • pictures: David Merewether
  • styling: Lucy Fleming

You may also like

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...

All-In-One Rhubarb and Almond Cake

This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...