1teaspoonfresh Thyme, home grown, leaves picked and finely chopped
75grHoney
Sea Salt
freshly ground Black Pepper
Instructions
5 days ahead place the 150 gr Straggato Yoghurt 2% in a cheese cloth to strain most of its whey. Be sure that the cloth doesn’t touch the base of the container that is kept in and that you take out of the refrigerator once a day to drain the excess liquid/whey. When ready remove from the cheese cloth and refrigerate until needed.
Put a small size, high sided saucepan on medium fire and add all the dressing ingredients. Bring to a boil and simmer until dressing is reduced to 1/3. Season with salt & pepper and take off the fire. Put through a sieve and keep aside to cool. Figs to be drained and kept aside as well.
In a large size bowl add the leaves along with 2/3 of the hazel nuts, the figs. Pour 2/3 of the dressing and lightly toss.
Serve the tossed leaves on a flat serving plate, and shred by pinching the strained yoghurt, the rest of the hazel nuts. Pour on top the remaining dressing and lightly season with salt and pepper.