4 cups baby rocket
12 fresh figs, quartered
1 small red onion, thinly sliced
12 slices baguette, toasted
125g fresh goat's cheese, at room temperature
2 tablespoons sherry or red wine vinegar
½ cup (125ml) extra virgin olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat grill on high and position rack about 10cm from heat.
To make dressing, combine vinegar and a good pinch of salt in a bowl and whisk until salt dissolves. Slowly add oil, whisking constantly, until mixture thickens. Whisk in freshly ground pepper to taste.
Combine rocket, figs and onion in a large bowl. Add enough dressing to just coat leaves.
Spread baguette slices with goat's cheese and grill for 2 minutes, until cheese starts to melt. Arrange salad on plates and serve each with two goat's cheese toasts.