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  • 1 bag mixed salad leaves
  • 1 small head chicory
    leaves separated
  • 1 large bunch watercress
    big stems removed
  • 1 apple
  • 100g goat’s cheese
    sliced
  • 50g walnuts
    toasted and chopped
  • 4 dried figs
  • 75ml balsamic vinegar
  • extra-virgin olive oil

    Method

    • step 1

      To make the dressing, simmer the figs in boiling water in a small saucepan for 10 minutes. Drain, chop and put back in the saucepan with the balsamic vinegar, 2 tbsp olive oil and some seasoning. Cook for a further 5 minutes until syrupy and then cool slightly.

    • step 2

      Arrange all the leaves on individual plates or one big platter. Thinly slice the apple without coring. Layer a few slices of apple with the goat’s cheese on each salad. Sprinkle with the walnuts and pour the dressing over.

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