Line a large platter or 6 medium size plates with rocket leaves. Dot fig wedges here and there on leaves. Scatter the finely sliced biltong over the salad. Crumble over the blue cheese.
Shake the Dressing well and drizzle over the salad just before serving.
In place of biltong use crispy bacon pieces or for vegetarians use our Sundried Tomato Quarters in Vinaigrette.
If you don't like blue cheese, replace it with feta and dress the salad with Ina's Feta and Garlic Dressing.