Fig, gorgonzola, walnut and watercress salad

Babiche Martens

What to do with fresh figs? If you're in the mood for salad, try this recipe, which teams them with creamy cheese and refreshing watercress.

Ingredients

12	Figs (Main)
150 g	Gorgonzola (Main)
1 cup	Walnut halves
1 bunch	Watercress, (or a large punnet of picked leaves)
1 tsp	Vincotto, (available from delis and some supermarkets)
1 Tbsp	Extra virgin olive oil
1	Lemon, (juice)
1 to taste	Salt & freshly ground pepper

Directions

1. Halve or quarter the figs, depending on size. Cut off the stems.
2. Crumble the cheese.
3. Arrange the watercress on a large platter and scatter over the walnuts. If not using fresh, lightly toast walnuts for 10 minutes in a medium-hot oven - 180C.
4. Arrange the figs and the cheese, then drizzle over the vincotto, olive oil, lemon juice and seasoning. Toss very gently with your hands and serve.