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.

Products Used

KitchenCraft Orange Squeezer 

KitchenCraft Non-Stick Eco 20cm Fry pan 

KitchenCraft Italian Small Glass Oil Drizzler