Roquefort-stuffed fig salad with port vinaigrette and frozen avocado cream

Name: Roquefort-stuffed fig salad with port vinaigrette and frozen avocado cream
Yield: Serve 4
Ingredients: 120 g roquefort cheese; 1 tablespoon honey; 4 tablespoons whipping cream; 8 large figs; 250 ml dry white wine; juice of ½ lemon; 150 g sugar; 2 avocados (preferably Haas variety); 1 avocado, peeled, stoned and cut into small dice; 100 g watercress, any tough stems removed; 2 tablespoons olive oil; 50 g spiced pecan nuts (see PG TIPS); Olive oil; 1 teaspoon truffle oil (optional); 100 g watercress, any tough stems removed; 100 g young rocket leaves; salt and freshly ground black pepper; 100 ml port; 1 shallot, finely chopped; salt and freshly ground black pepper; 3 tablespoons balsamic vinegar

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Blue cheese and figs have a natural affinity - the balance of salty cheese and sweet fruit works wonderfully together. This salad is one of my favourite ways to use figs and makes an interesting dish or talking point when prepared for a dinner party, the combination of hot and cold particularly successful.

Ingredients

For the Avocado Cream

150 g sugar
2 avocados (preferably Haas variety)
250 ml

Vegetarian
Gluten-free

Method

For the avocado cream (best made a day in advance), place the sugar and 65 ml water in a pan, bring to the boil and simmer for 1 minute to make a light syrup.

Leave to cool. Peel and remove the stone from the avocados, cut the flesh into pieces. Place them in a food processor with the syrup, white wine and lemon juice and blend until smooth. Add the cream, then transfer to an ice-cream