- Balsamic Vinegar x 50ml
- Figs x 6
- Rocket x 200g
- Espresso Martini Marmalade x 2 tablespoons
Place a frying pan over a medium heat and line it with baking paper. Slice the figs in half lengthways and place them face down in the pan. Cook until the figs are soft and caramelised. Remove from the heat and toss with toasted walnuts and rocket. Combine the balsamic vinegar with the Espresso Martini Marmalade in a pan and reduce to a sticky glaze and drizzle generously over the top of the salad.
Recipe & Styling: @RobtheSnack