Fig and mushroom salad

1. Preheat the oven to 250 °C.
2. 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.
3. 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.
4. 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.

Enjoy!