Recipe courtesy of Andrea Curto-Randazzo
Total:
10 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 bunches washed and clipped watercress
  • 4 ounces crumbled Gorgonzola
  • 4 ounces red onion, julienned
  • 4 ounces spiced walnuts, recipe follows
  • 4 ounces red wine vinaigrette, recipe follows
  • Kosher salt and freshly ground white pepper
  • 2 ounces duck prosciutto
  • 4 mission figs, cut in 1/2 lengthwise
  • Fig balsamic vinegar
Spiced Walnuts:
  • 3 ounces butter
  • 2 cups walnuts, chopped
  • 3 ounces honey
  • Kosher salt and freshly ground white pepper
  • Pinch cayenne pepper
Red Wine Vinaigrette:
  • 3 cloves
  • 1 small shallot
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 1 cup red wine vinegar
  • 3 teaspoons sugar
  • 2 1/2 cups blended oil
  • Kosher salt and freshly ground black pepper

Directions

In a medium mixing bowl, toss watercress, gorgonzola, onion, nuts and vinaigrette. Season and decoratively place in the center of a chilled plate (be sure to divide all ingredients evenly amongst 4 plates). Garnish salad with slices of prosciutto, figs and a drizzle of fig balsamic vinegar.

Spiced Walnuts:

Preheat oven to 350 degrees F.

In a medium saute pan over medium heat, melt butter and then add nuts. Toss nuts in pan until 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. Put nuts in oven for about 5 to 7 minutes, tossing regularly so they toast evenly. Cool. Store in airtight container until needed.

Red Wine Vinaigrette:

Place all ingredients in blender except oil. Process until smooth and then slowly drizzle in oil. Adjust seasoning, as desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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