This dish can be either a starter or on the side. Or served instead of a cheese course.

100gm walnut halves, lightly roasted 80gm wild rocket 4 figs, torn 150gm Manchego, shaved Chives to serve, chopped coasrsely 1-1/2 tablespoons vincotto or balsamic vinegar 2 golden shallots, finely chopped 80ml walnut oil 200gm red and black grapes, halved

Whisk vincotto or balsamic, shallots and oil. Add grapes and season to taste and set aside. Divide walnuts, rocket and figs among plates, drizzle over dressing, scatter with cheese and chives and serve.