Ingredients: Dressing: 3 tbsp walnut oil 1 tbsp sunflower oil 1 tbsp white vinegar Salt and freshly grounded black pepper 1 x 114 g bag watercress 3-4 ripe figs Pont L`Eveque 6 dried stoned and sliced dates 2 oz toasted walnuts Directions:1. Put the walnut oil and sunflower oil, white vinegar, salt and freshly grounded black pepper in a small bowl, then whisk together. 2. Arrange bag watercress, ripe figs, quartered and slices of Pont L`Eveque on four serving plates. Scatter over dates and toasted walnuts. Drizzle over the dressing and serve immediately. |