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

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

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