Fig and orange salad with melting shropshire blue

Method

1. 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.

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Ingredients

3 oranges
4 fresh Figs
150g toasted Walnuts
150g red cabbage, shredded finely
175g Rocket

For the dressing

150g Shropshire Blue Cheese
200ml crème fraîche

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