Ingredients (Serves 4)

• 75g/3oz walnut halves
• 2 tbsp soft brown sugar
• 2 tbsp balsamic vinegar
• 6 ripe figs, quartered
• 75g/3oz ready-prepared watercress, thick stems removed
• 30g/11/4oz shavings of Grana Padano
• 1 tbsp olive oil

Heat a dry frying pan and toast the walnuts. Remove from the pan and set aside. Sprinkle the sugar into the pan and melt over a high heat. Pour in the balsamic vinegar. Add the figs and cook for 1-2 minutes then remove the pan from the heat.

Divide the watercress between 4 plates and spoon over the figs with the juices. Sprinkle with the reserved walnuts and the shavings of Grana Padano. Drizzle with the olive oil and serve immediately.