Fig and Fennel Salad and Blue Cheese Toast

Name: Fig and Fennel Salad and Blue Cheese Toast
Yield: Serves 4 as a Starter or Light Meal
Ingredients: 50 g soft blue cheese, such as St Agur, Brie or any strong soft cheese you like; 30 g pecans, halved or chopped; 8 slices of sourdough; 1 tbsp honey; 1 shallot, finely chopped; 2 tbsp snipped chives; 2 tbsp red wine vinegar; 1 rosemary sprig, leaves picked and roughly chopped; 4 slices of prosciutto, torn (optional); 6 figs, halved; 1 tbsp olive oil; 2 small bulbs fennel, sliced thinly lengthways

Preparation info

Serves
4
as a Starter or Light Meal

Difficulty
Medium

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

I make this when I have friends coming round and we have lots of gossiping to do. I just leave it on the table and we all dig in.

Ingredients

For the salad

2 small bulbs fennel, sliced thinly lengthways
1 tbsp olive oil
6 figs<

Starter

Method

Preheat a stovetop grill or pan over a high heat. Brush the fennel with 1 tsp of the olive oil and cook for 1-2 minutes on each side, or until lightly charred and just tender. Set aside to cool slightly.

Combine the fennel, figs, prosciutto (if using) rosemary and chives in a large bowl.

Whisk the remaining olive oil, vinegar, honey and shallot together in another bowl, add to t