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- Prep time:
- 15 min
- Cook time:
- 5 min
Creamy and full of flavour, Shropshire Blue makes a great dressing in this winter salad from the British Cheese Board
Method1. Slice the top and bottom off each orange and peel down the sides with a sharp knife. Cut between each membrane to remove the orange segments. Put into a bowl with any juices.
2. Wipe and quarter the figs and add to the orange segments with the toasted pecans, shredded red cabbage and rocket leaves. Toss together well and divide between 4 serving plates.
3. For the dressing: crumble the Shropshire Blue into a small heavy-based pan and cook, stirring, over a gentle heat until cheese melts. Whisk in the crème fraîche and heat gently (don't allow mixture to bubble) until you have a smooth creamy dressing.
4. Drizzle over each plate of salad and season with freshly ground black pepper.