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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

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

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