Goat's cheese and fig salad recipe

Ingredients

• handful of walnuts
• 4 tbsp sugar
• 1 tsp salt
• 4 tsp walnut oil
• 3 tbsp water
• Mixed leaves such as rocket, frisée and chicory
• 500 g soft goat’s cheese
• 4 fresh figs, quartered
• 1 tbsp clear honey
• 1 tbsp sherry vinegar
• 1 tbsp walnut oil
• Squeeze of lemon juice

Method

1. Heat the oven to 200°C (gas 6). Spread the walnuts on a tray and toast them until golden, shaking the tray occasionally. Watch them closely so they do not burn.
2. Put the toasted walnuts in a saucepan with the sugar, salt, 4 teaspoons walnut oil and the water. Bring to the boil and cook until the sugar caramelises. Tip the nuts onto a lined baking sheet and leave them to cool completely.
3. Whisk the honey with the sherry vinegar, 1 tablespoon walnut oil and a squeeze of lemon juice. Toss this dressing through the salad leaves and divide them between plates.
4. Crumble the goat's cheese over the leaves, add the quartered figs and finish with the cooled caramelised walnuts.