| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | 4 servings |
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
- 3 ounces butter
- 2 cups walnuts, chopped
- 3 ounces honey
- Kosher salt and freshly ground white pepper
- Pinch cayenne pepper
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2026 |
| Total Fat | 201 g |
| Saturated Fat | 30 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 7 g |
| Sugar | 33 g |
| Protein | 22 g |
| Cholesterol | 77 mg |
| Sodium | 1153 mg |
| Serving Size | 1 of 4 servings |
| Calories | 2026 |
| Total Fat | 201 g |
| Saturated Fat | 30 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 7 g |
| Sugar | 33 g |
| Protein | 22 g |
| Cholesterol | 77 mg |
| Sodium | 1153 mg |
Reviews
I made this recipe for a 12 person dinner party, and it turned out perfectly. I used a 1/2 recipe of the red wine vinaigrette to cover a salad for 12. The candied walnuts were delicious but maybe could use less honey- chilled them overnight to harden. There might be other recipes that work better for the nuts, but these do taste delicious. I also used regular proscuitto and made the balsamic drizzle optional (left it on the table). Final substitution– mixed herb salad and spinach for the greens, since there was no watercress.
Guests did rock paper scissors to decide who got the single extra serving of salad. I will make this many more times!