Warm Autumn Salad of red chicory leaves, honey roasted figs, toasted walnuts and cob nuts with blue stilton shards, drizzled with Artisan Runny honey.

Ingredients:

• 3 large red chicory
• 4 large figs
• toasted walnuts
• toasted cob nuts
• stilton
• Soft blue cheese
• Richmond honey

1. To begin this dish toast off your cob nuts and walnuts until golden brown. Once your cob nuts are toasted crack them and reserve to one side to be grated over the dish just before being served.
2. Next into a pre-heated oven cross your figs and using your fingers gently push them open, Next drizzle them with some of the artisan honey, roast in the oven for 10 -15 minutes until sweet and tender.
3. To plate, wash you chicory, click the leaves to loosen them, and spread over your chosen plate. Next add your honey roasted figs along with the blue cheese pieces.
4. To finish the dish add your walnuts and then just before service grate the cob nuts and serve with a drizzle of artisan honey.

By using chicory leaves this gives the dish a little bitterness, which is well balanced with the sweetness from the honey. Both the walnuts and cob nuts add to the texture but also offer some creaminess.