Figs stuffed with Gorgonzola Cheese on Watercress Salad
Recipe prepared by Chef Nathan Read from Oregon
Pair with Archery Summit Estate Pinot Noir
Cut figs in half and scoop insides with a spoon. Save the insides.
Mix Gorgonzola cheese, ricotta cheese and the insides of the figs together
and stuff the figs.
Use skewers to hold the figs together.
Serve figs on watercress salad with lemon vinaigrette and balsamic reduction.
For vinaigrette: combine lemon zest, lemon juice, extra virgin olive oil, sea salt and black pepper in small bowl with whisk.
For balsamic reduction: reduce balsamic vinegar in saucepan over medium heat. When consistency is almost like syrup, add a little bit of honey. This will thicken up the reduction nicely.
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