Ingredients for the figs:
- 12 fresh figs (not too ripe)
- 100g gorgonzola dolce latte
- 12 thin slices pancetta
- Balsamic vinegar
Ingredients for the salad:
- 1 pear, cut into strips
- 60g walnuts, roasted and chopped
- 1/2 cup radicchio leaves, torn
- 1/2 cup endive leaves, torn
- 1 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper
To prepare the figs, cut a criss-cross in the centre from the top of the fig to the base, ensuring the fig remains in one piece.
Place about a teaspoon of Gorgonzola inside each open fig.
Once the figs have been filled, wrap a slice of pancetta around the fig and secure with a toothpick.
Heat the grill on the highest setting, then cook the figs until the top becomes crispy and the Gorgonzola has melted.
For the salad, combine all the ingredients, then divide onto six plates.
Place the figs on top, then drizzle with some balsamic vinegar and serve.