2 ripe fresh figs, quartered with stalk removed
40g walnut halves
1 tbsp red wine vinegar
3 tbsp olive oil
1 tsb clear honey
Two hearts of red chicory
50g gorgonzola cut in to pieces
Cut each chicory heart in half and separate the leaves. Wash and dry in a salad spinner.
In a salad bowl mix together the red wine vinegar, olive oil and honey
Place the chicory in the salad bowl and mix with the salad dressing so the leaves are well coated.
Place the quartered figs on top; scatter the walnuts and the gorgonzola.
Eat with a good homemade wholemeal bread, butter and a glass of crisp white wine.
Tbsp = table spoon
Tsp = teaspoon