Roquefort and fig salad with candied ginger


Mixed lettuce of your choice
180 g Roquefort cheese, crumbled (or other blue cheese)
4 fresh figs, sliced
2 tablespoons (30 g) chopped candied ginger
1 tsp tablespoon (15 mL) Maison Orphée Organic Balsamic Vinegar
3 tablespoons tablespoons (45 mL) Maison Orphée organic sunflower oil
1 tsp tablespoon (15 mL) honey
2 tablespoons (30 g) butter
Sea salt and pepper to taste


Mix the ginger, vinegar, oil, salt and Pepper in a bowl. Sear the figs on each side in a pan with butter. Add the honey and allow to caramelize slightly. Remove the figs from the pan and de-glaze by pouring in the vinaigrette. Cool the dressing. Put the lettuce onto plates and arrange the slices of caramelized figs and cheese on it. Drizzle with warm vinaigrette.