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
- words: Juliet Bidwell
- pictures: David Merewether
- styling: Lucy Fleming
You may also like
Caramelised onion, bean & broccoli gratin with Alsop & Walker Smoked Mayfield Cheese
This is a wonderful side dish, or a delicious main course with a crisp green salad. The Alsop & Walker Smoked Mayfield, caramelised onions and soft beans are a match made in heaven. Make in advance and bake when ready...
Chicken, mushroom & leek soup with orzo
This is the such a bowl of incredible, deep flavour… the magical combination of beautiful mushrooms with leek and chicken. It’s full of protein and fibre, and yet feels so indulgent. You can use any mushrooms you choose – here...
Warm squash & mushroom salad with Alsop & Walker Ewe Eat Me Cheese and caramelised nuts
What I love about this salad is both the beautiful flavour and the differing textures. I have used white oyster mushrooms from Basil’s Fungi Farm, but equally a brown chestnut would work well too.
