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Ingredients

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

Method

  • STEP 1

    Whisk together 3 tbsp olive oil, the balsamic and season.

  • STEP 2

    Arrange the figs, cheese, prosciutto and watercress on 2 plates. Drizzle with the dressing and serve.

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