Ingredients

• 4 fresh figs, halved
• 200g Kefalotyri
• 2 tbsp Orino honey
• chili flakes, to taste
• fresh thyme sprigs
• all-purpose flour, for coating
• Sparta Gold extra virgin olive oil
• Mixed Greens
• 1 tablespooon vinegar
• 1 tablespoon lemon juice
• 1 tbsp dijon mustard
• sea salt, to taste
• pitted olives
• 1 small onion, finely diced

Directions

1. Prepare the Kefalotiri and Figs: (br)Lightly moisten the Kefalotiri cheese with water and dust it evenly with flour.
   In a skillet, heat a thin layer of light extra virgin olive oil over medium heat.
   Fry the coated cheese until golden and crisp on both sides, taking care not to overcook.
   Lower the heat slightly, sprinkle with chilli flakes and scatter in the thyme.
   Drizzle the honey over the cheese and allow it to caramelize gently.
   Add the fig halves to the pan, cut side down, and warm through until lightly glazed.
2. Prepare the Salad:
   In a small bowl, whisk together the Sparta olive oil, Mari vinegar, Loumidis lemon juice, and Dijon mustard until emulsified. Season with sea salt to taste.
   Toss the mixed greens with the dressing.
   Fold in the pitted olives and finely diced onion.
3. Plate and Serve:
   Arrange a bed of dressed greens on each plate.
   Nestle the caramelized Kefalotiri and figs among the leaves.
   Spoon any remaining honey and pan juices over the cheese.
   Garnish with an extra sprig of thyme and a lemon wedge on the side for squeezing just before eating.