Fig, gorgonzola, walnut and watercress salad

Name: Fig, gorgonzola, walnut and watercress salad
Cook time: 10 min
Total time: 10 min
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

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Cook Time: 10 minutes

Total: 10 minutes

Servings: 4

Cost: $7.74 /serving

Author : Amanda Laird

fig gorgonzola walnut

Ingredients

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12 Figs (Main)150 g Gorgonzola (Main)1 cup Walnut halves1 bunch Watercress, (or a large punnet of picked leaves)1 tsp Vincotto, (available from delis and some supermarkets)1 Tbsp Extra virgin olive oil1 Lemon, (juice)1 to taste Salt & freshly ground pepper

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Instructions

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Step 1

Halve or quarter the figs, depending on size. Cut off the stems.

Step 2

Crumble the cheese.

Step 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.

Step 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.