Step 1

Halve or quarter the figs, depending on size. Cut off the stems.

Step 2

Crumble the cheese.

Step 3

Arrange the watercress on a large platter and scatter over the walnuts. If not using fresh, lightly toast walnuts for 10 minutes in a medium-hot oven - 180C.

Step 4

Arrange the figs and the cheese, then drizzle over the vincotto, olive oil, lemon juice and seasoning. Toss very gently with your hands and serve.