You’ll need spinach, small ripe figs, walnuts, goat’s cheese, a lemon, some balsamic vinegar and olive oil, some chutney, a clove of garlic and a little French mustard.
Start by making the dressing. Put the garlic clove, a dessertspoon of balsamic vinegar, the juice of half a lemon and a couple of teaspoons of olive oil in the mini-processor with half a teaspoon each of any nice chutney and mustard. Whoosh them together.
Slice your goat’s cheese, one slice per salad and place each piece onto a small square of greaseproof paper. Put them under a hot grill.
Scatter a couple of handfuls of spinach leaves over each plate and sprinkle over some of the dressing, a few walnuts and about three halved figs.
When the cheese is golden and bubbling, carry the greaseproof paper to the plate and slide the cheese onto the salad.