- Florette Lamb’s Lettuce and Ruby Chard
- 2 Big Goats Cheese
- 20 Caramelised Walnut Halves (1/2 cup sugar to caramelise)
- 4 Fresh Figs (sliced)
- Melt the sugar over medium-high heat until medium golden, about 3 minutes. Remove the pan from the heat and drop the walnut halves, one at a time, into the melted sugar. Using a fork, turn walnuts until they are evenly coated and leave to cool.
- Divide the salad onto two plates and top with the goats cheese, walnuts and fresh figs.