1 small fennel bulb, trimmed and finely sliced (use a mandolin if you have one)
2 handfuls rocket leaves
200g Stilton, thinly sliced
2 ripe figs
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
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.