Recipe: Grana Padano, Watercrewss, Fig and Walnut Salad

We’re Grana Padano-crazy this month!  Kick your salads up a notch with this perfect-for-fall recipe using one of our favorite nutty cheeses.

Serves 4

1/3 C walnut halves

2 T soft brown sugar

2 T balsamic vinegar

6 figs, quartered

1/3 C watercress, thick stems removed

2 T Grana Padano shavings

1 T olive oil

  1. Heat a frying pan and toast the walnuts until they turn golden brown.  Remove from the pan.
  2. In the same hot pan, sprinkle the sugar and leave to melt over a high heat before pouring in the balsamic vinegar—it will bubble rapidly.
  3. Add the figs and cook for 1-2 minutes in the caramel.  Take off the heat.
  4. Divide the watercress between four plates and pour the juices over the figs.
  5. Sprinkle with the walnuts and shavings of Grana Padano and finally the olive oil.  Serve immediately.

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