Summary

Ingredients

• 150 g rocket
• 100 g Goronzola
• 4 fig (s), fresh
• 25 g iner, pickled
• 1 handful walnut kernels
• 2 tablespoon vinegar
• 3 tablespoon sesame oil
• 1 tablespoon honey
• 1 tablespoon butter
• Salt and pepper

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Instructions

1. Wash the rocket, spin dry and cut into bite-sized pieces and distribute on 4 plates.
2. For the dressing, finely chop the ginger and mix with the vinegar, oil, salt and pepper.
3. Roast the walnuts in a coated pan without adding any fat, then chop them up a little coarsely (you may be able to leave a couple of walnut halves whole for decoration).
4. Wash and quarter the figs. Then melt the butter in the hot pan and fry the fig quarters very briefly on each side (approx. 10 seconds per side), remove and spread on the rocket. Caramelize the honey in the pan, then add the ginger dressing and reduce over low heat for 3 - 4 minutes, allow to cool slightly.
5. Pour the lukewarm dressing over the salad, pour the walnuts and the crumbled cheese over it and serve immediately.