Instructions

1. Cut the figs in half and the cheese log into 3 cm rounds.
2. Brush a griddle pan with olive oil and heat it up. When hot put the figs in the pan, cut side facing down. Add the cheese pieces, again the cut side facing down.
3. Meanwhile, scatter the salad leaves onto plates, add the walnuts then the frilled figs. Turn over the cheese and brown it on the other side too, then put them on the plates. Drizzle the molasses over together with a drop of olive oil and a squeeze of lemon juice. Season with ground pepper.
4. Serve warm.