Fig, Prosciutto, 
Gorgonzola, Watercress 
and Hazelnut Salad

By Dixie Elliott

Fig, Prosciutto, 
Gorgonzola, Watercress 
and Hazelnut Salad
Fig, Prosciutto, 
Gorgonzola, Watercress 
and Hazelnut Salad recipe, brought to you by MiNDFOOD.

This simple gluten-free recipe plays on seasonal flavours from fragrant figs to crunchy hazelnuts.

Serves 4

1 small bunch watercress, sprigs removed

12 shaved slices prosciutto

4 large figs, cut in half lengthways

150g gorgonzola, crumbled

1/3 cup roasted hazelnuts, roughly chopped

1/3 cup olive oil

¼ cup vincotto*

 

1 Sprinkle watercress sprigs on a serving platter. Top with slices of prosciutto, 
figs, gorgonzola and hazelnuts.

2 Place olive oil, vincotto, salt and pepper into a screw-top jar. Shake until well combined.

3 Drizzle dressing over 
salad just before serving.

* Vincotto is a dark, sweet grape must 
and is available from delicatessens.

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