Fig & Gorgonzola salad

Method

1. 1
   Put the walnuts and 1 tsp honey in a small frying pan, then set over a medium heat. Cook, stirring regularly, for about 5 minutes until the walnuts are starting to colour and toast in places. Tip onto a small sheet of baking parchment, sprinkle with a pinch of salt and set aside to cool slightly.
2. 2
   Put the remaining 1 tsp honey in a jar with the oil, vinegar and mustard. Season, put the lid on, then shake together into a dressing.
3. 3
   Divide the rocket among plates and top with the figs and cheese. Nestle in the bresaola, then spoon over the dressing. Scatter with the walnuts and serve with some crusty bread, if you fancy.