KEY POINTS:
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
Serves 4
12 fresh figs
150g Gorgonzola or another creamy blue cheese
1 cup fresh walnuts, halved
1 bunch of watercress or a large punnet of picked leaves
1 Ts vincotto (vinegar made by cooking and reducing grapes, available from delis and some supermarkets)
1 Tbs extra virgin olive oil
Juice of one lemon
Salt and freshly ground black pepper
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.