A sweet and sour salad - sweet figs and salty cheese. Delicious. I used figs that I froze whole last autumn, because you can't buy fresh figs in March!
8 Medium figs
3 tbsp Cabernet Sauvignon Raspberry Vinegar
2 tbsp Honey
50g Roquefort cheese, or other strong blue cheese
1 Sprig fresh thyme, finely chopped
Salt and pepper
In a small jug combine the Cabernet Sauvignon Raspberry Vinegar, honey, thyme, salt and pepper.
For the roasted figs, cut off the tops of the figs and make a cross in the top of each. Squeeze gently to open the figs up slightly.
Dice the roquefort into 8 approx 1cm cubes.
Place the figs onto a large piece of foil in a heavy based frying pan and fill and drizzle with the dressing. Seal to make a parcel by scrunching the edges together.
Place the pan over a medium heat and cook for 6 minutes. Remove from the heat, carefully open the parcel and put a cube of roquefort into each fig. Reseal the parcel and return the pan to the heat for 3-4 minutes.
Dress your plates with mixed leaves, including rocket.
Turn off the heat and carefully open the parcel.
Place two figs in the centre of each plate and drizzle the parcel jus over the figs and salad.