3 bunches wild rocket
1 egg, soft-boiled for four minutes
25ml sherry vinegar
25ml warm milk
50ml walnut oil
25ml extra virgin olive oil
Cut the figs into six wedges, wash the rocket, toast the walnut halves and crush them slightly. Prepare the dressing with still-warm egg, milk, vinegar and seasoning, blending them together with a hand blender and finally emulsifying with the oils. You should have a nice, creamy textured dressing. Serve the room-temperature figs with wild rocket leaves, toasted walnuts and crumbled Roquefort, and drizzle over the dressing for a summer starter.
Helena Puolakka, executive chef, Fifth Floor restaurant, London