A rockin' little lunch salad for a day when you've got the house to yourself and the new issue of Gourmet Traveller in your hot little hands... And after you've done your work-out and enjoyed that whole 5 minutes when you were all caught up with the laundry, ahem.
Grilled Bread, Fig and Blue Cheese Salad with Honey Mustard Dressing
For the Salad:
4 slices of sourdough
6 fresh figs
100g blue cheese (I used Roquefort)
150g walnut halves, toasted
A small handful of little salad leaves
For the Dressing:
1 teaspoon grain mustard
2 teaspoons honey (I used orange blossom honey)
1 tablespoon verjuice
3 tablespoons extra virgin olive oil
Sea salt flakes
Freshly ground black pepper
Make the Dressing:
Put all the ingredients into a jar, close the lid tightly and give it a good shake. Set aside.
Make the Salad:
Put a grill pan on high heat. Once screaming hot, place the bread on and toast until you see the char marks. Turn the bread over and toast on the other side, Set aside.
Halve the figs and place them, cut-side down on the hot grill pan. Grill until they have the grill marks on them. Set aside.
Scatter a large serving plate with the salad leaves. Tear the bread into bite-size pieces and place them on top the the salad leaves. Place the figs on the salad, followed by the torn prosciutto. Crumble the blue cheese over the salad and then scatter with the toasted nuts. Drizzle the dressing over the salad.