Ingredients

SALAD

8 fresh figs
125ml Spiral Foods Agave Nectar
200g walnuts
8 clingstone peaches
light olive oil spray
12 slices San Daniele Prosciutto
200g blue cheese (of your choice)
handful of watercress leaves
handful of mint leaves
salt and freshly ground black pepper

DRESSING

100g creme fraiche
2 tbsp Spiral Foods Agave Nectar
1 small lemon, juiced
1 tsp dijon mustard

Method

1. Preheat the oven to 180 degrees. Cut the figs in half lengthways and place the cut side up on a large baking tray. Drizzle with agave nectar and roast in oven for about 7 minutes.
2. At the same time the figs are roasting, place the walnuts in a non-stick frying pan and toast over medium heat for 3 – 4 minutes, tossing often. Sprinkle with a little agave nectar and toss through the nuts. Remove and allow to cool, roughly chop.
3. Cut the peaches in half and remove stones then cut in half lengthways. Spray the flesh sides of peaches with olive oil. In a small bowl, add remaining agave nectar and ½ cup cold water and stir to combine, set aside.
4. Heat a chargrill pan or bbq and add peaches, flesh side down, on the hot surface and cook until griddle marks appear. Then turn and repeat. After 1 minute on the second side, spoon agave and water mixture over peaches.
5. To make the dressing, whisk all ingredients together in a bowl.
6. Assemble salad and drizzle with dressing. Season to taste.
7. Enjoy!