Griddled figs with chorizo and manchego

Yield: 4 servings

Measure Ingredient
4 \N Fresh figs
1 tablespoon Sesame oil
1 \N 150 gram pac chorizo sausages; diagonally sliced
1 bunch Watercress
1 tablespoon Balsamic vinegar
1 tablespoon Olive oil
1 teaspoon Wholegrain mustard
\N \N Salt and freshly ground black pepper
50 grams Spanish manchego cheese; flaked using a
\N \N ; potato peeler (2oz)

Cut the figs in half and brush the cut side lightly with sesame oil.

Heat a frying or griddle pan and cook the figs, cut side down for 30 seconds. Remove from pan and keep warm.

Add the remaining sesame oil to the pan and cook the sausages on both sides until golden.

Blend together the vinegar, oil, mustard and seasoning to make the dressing.

Arrange the watercress in the centre of a serving plate.

Arrange the manchego cheese, figs and chorizo sausages on the watercress.

Drizzle over the dressing and serve immediately.

Converted by MC_Buster.

NOTES : The sweetness of the figs compliment the chorizo and manchego cheese, making an ideal first course.

Converted by MM_Buster v2.0l.

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