Herb salad with fresh figs

Servings
Ready In

Ingredients

  • 12 leaves red witlof (Belgium endive), bases trimmed
  • 1 cup watercress leaves and flowers
  • 1⁄3 cup chervil leaves
  • 1⁄3 cup snow pea tendrils
  • 1/4 cup basil leaves
  • ¼ cup Thai or purple basil leaves
  • ¼ cup chocolate mint leaves
  • 4 firm, but ripe, figs, peeled and quartered
  • 3 French cocktail radishes, halved lengthways
  • 200 g (7 oz) Labneh, strained for 12 hours
  • Edible flowers to garnish (Optional)
  • .
  • Hazelnut dressing
  • 50 ml (2 fl oz) hazelnut oil
  • a few drops of sesame oil
  • 50 ml (2 fl oz) olive oil
  • 30 ml (1 fl oz) champagne or good-quality white wine vinegar
  • 50 ml (2 fl oz) water
  • salt and freshly ground black pepper