This simple 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. Drizzle dressing over salad just before serving.
* Vincotto is a dark, sweet grape must and is available from delicatessens.
