Fig salad with mustard dressing

Serves 4

Preparation time: 10 min

Cooking time: 2 min

10 figs, halved

150 g feta cheese, crumbled

150 g pecan nuts, chopped and toasted

150 g rocket leaves

1 cucumber, cut into ribbons with a vegetable peeler

DRESSING

5 ml (1 t) Dijon mustard

60 ml (¼ c) olive oil

15 ml (1 T) white wine vinegar

salt and freshly ground black pepper

1. Toast the nuts in a pan over high heat for 2 minutes, stirring frequently. Remove and set aside.

2. Dressing: Put all the ingredients in a bowl and whisk until well emulsified.

3. Arrange the figs on a platter. Sprinkle the feta cheese and toasted nuts over and surround with the rocket and cucumber ribbons.

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