Ingredients

• 1 tbsp balsamic vinegar
• 3 tbsp olive oil
• salt and freshly ground black pepper
• 100g/3½oz watercress
• 1 tbsp olive oil
• ¼ red onion
• finely sliced
• 1 tsp soft brown sugar
• 2 tsp balsamic vinegar
• 2 figs
• halved
• 1 tbsp clear honey
• 30g/1oz Stilton
• crumbled
• 2 tbsp shelled walnuts

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the watercress salad
• place the balsamic vinegar
• olive oil
• salt and freshly ground black pepper into a large bowl and whisk to combine. Add the watercress and stir to coat.
• For the roasted onion
• heat the olive oil in a pan
• add the red onion and fry over a gentle heat for five minutes until softened.
• Add the sugar and cook for one minute. Add the balsamic vinegar and cook for three minutes. Set aside to cool slightly
• then add to the bowl with the watercress.
• For the roasted figs
• place the figs cut-side up on a baking sheet and drizzle with honey. Place in the oven for five minutes
• or until softened and darker in colour.
• To serve
• spoon the watercress salad onto a serving plate. Place the roasted figs on top and scatter with crumbled Stilton and walnuts.