Fig, gorgonzola, walnut and watercress salad
Photo by 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.
- Halve or quarter the figs, depending on size. Cut off the stems.
- Crumble the cheese.
- 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.
- 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.