Fig, Watercress and Blue Cheese Salad with Candied Walnuts

By sarah_carroll

Ingredients

• 1/4 c evoo, plus 1 tsp to grill the figs
• 1 T red wine vinegar
• 1 t dijon mustard
• Squeeze of lemon juice
• 3 rep, fresh figs, quartered
• 2 t caster sugar
• 2 t balsamic vinegar
• 1 bunch watercress, sprigs picked
• handful of seeless red or white grapes, halved
• 200 g blue cheese, sliced
• Candied Walnuts
• 20 g unsalted butter
• 1 c walnut halves
• 1/4 c caster sugar
• 1/2 t cayenne pepper

Details

Servings 4

Preparation

Step 1

For the candied walnuts, line a baking tray with baking paper. Melt butter in a pan over medium low heat. Add the walnuts, sugar and cayenne to taste, then stir for 1-2 minutes until the sugar melts and coats the nuts. Remove from the heat. Use a spoon to spread the nuts out on the lined tray. Leave for 3-5 minutes until set.
Preheat the grill to high.
Combine the olive oil, red wine vinegar, mustard and
lemon juice in a bowl. Season well with sea salt and freshly ground black pepper. Whisk to combine, then set the dressing aside.
Place the figs, cut side up, on a small baking tray. Sprinkle with the sugar, balsamic vinegar and evoo. Place the figs under the grill for 5 minutes or until golden and bubbling. Remove from the grill and set aside.
Arrange the watercress sprigs and grapes on 4 serving plates and top with the grilled figs. Lay slices of cheese over the top, drizzle with the dressing and serve sprinkled with the walnuts.