Forget rich, heavy dishes, salads taste delicious in autumn too! The rich flavours of figs and mushrooms bring an earthy flavour. This warm autumn salad is on the table in no time.
Crumble the goat's cheese onto a baking tray lined with baking paper. Halve the figs lengthwise. Bake the goat's cheese in the oven for about 6- 8 minutes until it is pale brown. Add the figs for the last 2 minutes.
Wipe the mushrooms with kitchen paper and roughly slice them. Heat the olive oil in a frying pan and stir-fry the mushrooms on a high heat in about 6 minutes until brown. Season with salt and pepper. Leave to cool slightly. Roughly chop the hazelnuts.
Combine the extra virgin olive oil, vinegar, honey and mustard to make a dressing. Divide the salad leaves over 4 plates and divide the mushrooms over the top. Arrange the figs and goat's cheese over the salad. Scatter with the hazelnuts and drizzle with the dressing.
