Fig and goat’s cheese salad

RECIPE BY NIGEL PITMAN FROM THE OL’ DUKE, PORTARLINGTON

SERVES 4

There are many recipes for raspberry vinaigrette; this is one I use — if you are not in the mood to make your own vinaigrette, then just buy a bottle.

6 ripe figs

200 g (7 oz) Drysdale goat’s cheese chèvre

150 g (5½ oz/4¼ cups) wild rocket (arugula)

½ red onion, thinly sliced

100 g (3½ oz/1 cup) walnuts

RASPBERRY VINAIGRETTE

30 g (1 oz/¼ cup) frozen raspberries

3 tablespoons white wine vinegar

3 tablespoons extra virgin olive oil

½ teaspoon soft brown sugar

1 teaspoon dijon mustard

1 small garlic clove, crushed

Cut the figs into wedges and chop up the chèvre. Toss all the salad ingredients together in a bowl.

For the vinaigrette: Combine the raspberries and vinegar in a saucepan over medium heat. Simmer for 5 minutes. Remove from the heat and allow to cool, then strain the raspberries, reserving the liquid. Combine 3 tablespoons of the raspberry vinegar, the olive oil, sugar, mustard, garlic, salt and freshly ground black pepper in a jar, put the lid on and give it a good shake to combine.

Dress the salad with the vinaigrette, then serve.

If you like, you can finish the salad with a scattering of some crispy prosciutto pieces.