Walnut salad with warm figs, grana padano and watercress

Today, another walnut dish. Combined with very special other ingredients, this dish has a great taste. This dish is excellent as a lunch, starter or main course. Serves: 4

Ingredients

• 75g walnut halves
• 6 fresh & ripe figs, quartered
• 2 tbsp balsamic vinegar
• 1 tbsp runny honey
• 30g roughly grated Grana Padano (Italian cheese)
• 75g watercress (remove thick stems)
• 1 tbsp olive oil

Preparation

• Roast the walnuts in a pre-heated and dry frying pan.
• Transfer them from the pan into a bowl and set aside. Pour the honey into it and melt it on low heat. Pour in the balsamic vinegar, add the figs and cook for 1-2 minutes. Remove from the heat. Put 4 plates out and dress the watercress on them. Then spoon over the figs and juices. Take the reserved walnuts and sprinkle on the plates, and do the same with the Grana Padano.
• Sprinkle the olive oil on to the salad, or serve separately, and serve immediately.

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