Wash and separate lettuce leaves and arrange in large salad bowl. Scatter fresh cut figs and crumble pieces of blue cheese over salad.
Toast pine nuts in a small frying pan for 3-5 minutes or until lightly browned. Be careful not leaves them and continue to toss as they can burn easily! When cooled scatter nuts over salad.
Give salad a generous drizzle (using a zigzag motion) with the balsamic glaze and serve.
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