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 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.

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