Stilton & fig salad with honey-thyme drizzle

• clear honey↗4 tbsp tbsp
• thyme leaves↗1 tsp tsp
• cider vinegar↗1 tbsp tbsp
• rapeseed oil↗2 tbsp tbsp
• hazelnuts↗2 tbsp tbsp

  toasted and roughly chopped

• small fennel bulb↗1

  trimmed and finely sliced (use a mandolin if you have one)

• handfuls rocket↗2

  leaves

• stilton↗200g g

  thinly sliced

• ripe figs↗2

Step-by-step instructions

1. 1

   Put the honey and thyme leaves in a small pan, then gently warm together for 2 mins – the honey shouldn’t get hot enough to bubble. Set aside to cool. Make a dressing by whisking together the cider vinegar and rapeseed oil with some seasoning.

2. 2

   To serve, gently toss the chopped hazelnuts, fennel and rocket with the dressing. Divide the cheese between 4 plates, add a fig half to each, then a pile of the salad. Finally drizzle the thyme-infused honey over the figs and cheese.