Fig and Orange Salad with Melting Shropshire Blue

Ingredients

• 3 oranges
• 4 fresh figs
• 150g / 5oz toasted walnuts nuts
• 150g / 5oz red cabbage, shredded finely
• 175g / 6oz rocket
• For the dressing:
• 150g / 5oz Shropshire Blue
• 200ml / 7fl oz crème fraiche
• Freshly ground black pepper

Method

1. Slice the top and bottom off each orange and peel down the sides with a sharp knife.
2. Cut between each membrane to remove the orange segments. Place in a bowl with any juices.
3. Wipe and quarter the figs and add to the orange segments with the toasted pecans, shredded red cabbage and rocket leaves.
4. Toss together well and divide between 4 serving plates.
5. To prepare the dressing: Crumble the Shropshire Blue into a small heavy based pan and cook, stirring, over a gentle heat until cheese melts.
6. Whisk in the crème fraiche and heat gently (don't allow mixture to bubble) until you have a smooth creamy dressing.
7. Drizzle over each plate of salad and season with freshly ground black pepper.