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.
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.
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.
Recipe courtesy of Andrea Curto-Randazzo