Prep time:

Cooking time:

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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

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