½ cup walnuts, halved
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tbsp dijon mustard
1 tbsp honey
5-6 cups rocket leaves or lettuce
4– 5 figs, halved lengthways
¾ cup feta cheese, crumbled
Salt to taste
- Wash the rocket leaves, tear them roughly into halves, and place in the refrigerator for 15- 20 minutes to crisp up. Place the rocket along with the sliced fig in a large serving bowl. Sprinkle the crumbled feta over the leaves.
- Roast the walnuts in a non-stick pan over medium heat, for about three minutes. Coarsely chop and place in a bowl.
- Add the olive oil, vinegar, honey, salt and mustard. Whisk until well combined. Taste and adjust seasoning.
- Pour the walnut dressing over the salad and gently toss to combine. Serve immediately.