50g chopped walnuts, toasted
100g mixed salad
Handful of torn mint leaves
2 figs, quartered
125g crumbled blue cheese
2tbsp. sherry vinegar
2 tsp. wholegrain mustard
2 tsp. honey
50ml olive oil
50ml freshly squeezed orange juice
½ tsp. sea salt
¼ tsp. freshly ground black pepper
Mix together vinegar, mustard, and honey until combined, then whisk in the olive oil, orange juice, salt and pepper and leave to one side.
Toast walnut pieces in a frying pan over medium heat, until they become brown and fragrant. Leave to cool.
Add the salad leaves and mint to a bowl and mix in 3/4 of the dressing.
Add the figs, cheese and walnuts and drizzle the remaining dressing over the top.