Chicory, apple and goat’s cheese salad with warm fig dressing

  • serves 4
  • A little effort

This salad incorporates the best of winter ingredients – chicory, goat’s cheese, watercress and apple – with a warm fig dressing. If you make this when fresh figs are in season, add some halved ones to the salad.



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


  • 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.