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Recipe by olive magazine

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1. Whisk together the olive oil and balsamic vinegar and season. Arrange the figs, cheese, prosciutto and watercress on two plates.
2. Drizzle with the dressing and serve.

454 kcalories, protein 21.9g, carbohydrate 12.9g, fat 35.4 g, saturated fat 12.4g, fibre 2.4g, salt 2.85 g

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• CFL recipes

  07 November 2007

  CFL recipes rated and commented on this recipe

  

  I quartered the figs instead of halving them as I thought this looked prettier. I also didn't serve as many as two per person. I did 5 or 6 quarters (according to appetite) each and this was perfect. It was a starter for a dinner party for 9 and everyone loved it - I was even asked for the recipe.

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• linda`s

  24 February 2008

  linda`s commented on this recipe

  fresh figs just enhanced with the cheese and prosciutto, I`ve used this recipe several times, used stilton as my own preferrance, although you only need small amount, also like it wih rocket instead of watercress.

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• linda`s

  24 February 2008

  linda`s rated this recipe

  

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• heather

  16 May 2008

  heather commented on this recipe

  Loved the look of this so went out and bought all the ingredients and then found out that figs weren't in season! I used halved boiled eggs from our chickens to redeem the situation and it worked well.

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• Ted

  25 August 2008

  Ted commented on this recipe

  Figs in Season in Spain at the moment so i have a lot of them, i used serrano ham , but had no Watercress, fresh Spinach leaves were used instead. Delicious. I had this for lunch today. next week family arriving from England so there will be more made

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• novice

  13 June 2009

  novice rated and commented on this recipe

  

  I quartered the figs and used one fig per person. I used a mixture of Swiss chard and rocket (pre-packed salad ) and used crumbled feta cheese as I don't like gorgonzola . Also used just one slice of prociutto which was enough for a starter portion, as we hada full main meal to follow. Instead of balsalmic vinegar, I arranged the ingredients and put a little wine jelly in the middle of the dish, and simply drizzled the olive oil over the salad. Not a crumb left on any plate!

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• goodgrub

  24 September 2009

  goodgrub commented on this recipe

  The fig tree in my garden was crying out for a recipe like this

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• Peta

  28 September 2009

  Peta rated and commented on this recipe

  

  Like others, we adapted this one to match what we had; parma ham & feta from the butcher's deli counter, figs from the greengrocer and a mix of young spinach and cut and come again green leaves from the lettuce, picked straight out of the greenhouse - YUM!! This one is definitely in the family list of do again

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• YK

  29 September 2009

  YK rated and commented on this recipe

  

  The store was out of figs, so I used ripe pears, which worked perfectly. Next time I will try with figs.

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• Mary H

  30 October 2009

  Mary H rated and commented on this recipe

  

  Have made this quite a few times for friends and it's been voted a hit everytime with requests for the recipe - such a simple dish, quick and easy but tastes delicious!

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Ingredients

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 4 ripe figs , halved
• 100g Gorgonzola or dolcelatte , roughly sliced
• 6 slices prosciutto
• 2 handfuls watercress , woody stems removed

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 10 minutes

Ingredients

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 4 ripe figs , halved
• 100g Gorgonzola or dolcelatte , roughly sliced
• 6 slices prosciutto
• 2 handfuls watercress , woody stems removed

454 kcalories, protein 21.9g, carbohydrate 12.9g, fat 35.4 g, saturated fat 12.4g, fibre 2.4g, salt 2.85 g

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