4 leaves romaine lettuce

75 g rocket

2 figs

100 g Emborg Danablu

50 g walnuts

50 g dried cranberries

0.5 tbsp balsamic glaze


Combine the lettuce and quartered figs.

Crumble the Emborg Danablu cheese.

Stir walnuts and cranberries into the salad.

Arrange salad on plates, top with the cheese and finish with drips of balsamic glaze.