End-of-summer salad

Serves: 6

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Total Time: 10

Prep Time: 10

• 1 tablespoon(s) wholegrain mustard
• 3 tablespoon(s) white wine vinegar
• 2 tablespoon(s) runny honey
• 7 tablespoon(s) extra virgin olive oil
• 25 gram(s) stilton, finely crumbled
• 8 large figs, quartered
• 8 slice(s) Parma ham (about 90g), torn into pieces
• 75 gram(s) pecans, roughly chopped
• 50 gram(s) bag rocket
• 110 gram(s) bag baby leaf salad

Method

1. Make the dressing by whisking together the mustard, vinegar and honey. Slowly add the oil, whisking all the time. Whisk in the stilton until it's broken down a little. Season to taste.
2. Put all the remaining ingredients into a large bowl, then drizzle over the dressing. Gently toss everything together and serve immediately with crusty bread.

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