Blue cheese, fig and hazelnut salad

Gary Rhodes contrasts the creamy flavours of Brinkworth blue cheese from Ceri's Cheese and Chad's Honey with the sweet flavour of ripe figs and the sharpness of chicory for a fresh-tasting salad
By Gary Rhodes
Blue cheese, fig and hazelnut salad
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • small bag mixed salad leaves
  • 4 or 5 leaves chicory, sliced
  • watercress
  • 1 fig, quartered
  • 1 handfuls diced Brinkworth blue cheese
  • 5 crushed hazelnuts

For the vinaigrette

  • 2 tbsp redcurrant jelly
  • 2 tbsp port
  • 1 tbsp red wine vinegar
  • 1 tbsp hazelnut oil


1. For the vinaigrette: heat the redcurrant jelly and port together in a small saucepan. Put in a splash of red wine vinegar, whisk in the hazelnut oil, and season.

2. Serve the salad, chicory and watercress with the figs around the outside and the cheese, hazelnuts, and vinaigrette on top.

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