Grandma's watercress salad all dressed up

  • 2 bunches washed and clipped watercress
  • 125g crumbled gorgonzola
  • 125g red onion, julienned
  • 125g spiced walnuts, recipe follows
  • 125g red wine vinaigrette, recipe follows
  • Salt and freshly ground white pepper
  • 60g duck prosciutto
  • 4 fresh figs cut in half lengthwise
  • Fig or plain balsamic vinegar
  • For spiced walnuts:
  • 90g butter
  • 350g walnuts, chopped
  • 90g honey
  • Salt and freshly ground white pepper
  • Pinch cayenne pepper
  • For red wine vinaigrette:
  • 3 cloves
  • 1 small shallot
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 250ml red wine vinegar
  • 3 tsp granulated sugar
  • 600ml blended oil
  • Salt and freshly ground black pepper
1) In a medium mixing bowl, toss watercress, gorgonzola, onion, nuts and vinaigrette. season and divide evenly between 4 chilled plates.

2) Garnish with slices of prosciutto, figs and a drizzle of balsamic vinegar.

3) Preheat oven to 180C/Gas 4.

4) In a medium frying pan over medium heat, melt butter and then add nuts, tossing until they are all well coated with butter, then add honey and toss some more until nuts are well coated. Season with salt, pepper and a touch of cayenne pepper.

5) Put nuts on a baking sheet and toast in oven for about 5 to 7 minutes, tossing regularly so they toast evenly. When cool, store in airtight container until needed.

Dressing: Place all ingredients in blender except oil. Process until smooth and then slowly drizzle in oil. Adjust seasoning, as desired. Makes about 1L


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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