Grana Padano, watercress, warm fig and walnut salad

The flavours of this dish work absolutely brilliantly together, especially set off by a sweet balsamic vinegar dressing

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.

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