Camembert, watercress and marinated figs with walnut dressing

Choose a really ripe camembert or brie for this salad and the most luscious black figs you can lay your hands on, and you will have the perfect partnership.

SERVES 4

PREPARATION TIME: 25 MINUTES

PLUS MARINATING TIME

COOKING TIME: 10 MINUTES

200ml (7floz) balsamic vinegar

100g (3½oz) caster (superfine) sugar

2 garlic cloves, bruised

6 thyme sprigs

6 plump figs, halved lengthways

4 tablespoons walnut oil

a large handful of watercress, thick stalks trimmed

150g (5½oz) ripe camembert or brie, sliced

75g (2½oz) walnuts, toasted and roughly chopped

Place the vinegar, sugar, garlic and 4 of the thyme sprigs in a saucepan and add 100ml (3½floz) water. Bring to the boil and simmer for 1 minute to dissolve the sugar and cook out some of the vinegary flavour. Set aside to cool for 5 minutes, then pour over the halved figs and leave to marinate for an hour or two.

Discard the thyme sprigs and garlic from the marinade and spoon 5 tablespoons into a small lidded jar. Strip the leaves from the remaining 2 thyme sprigs and add to the jar with the walnut oil, a little salt and plenty of pepper. Screw on the lid and shake well until combined to make a dressing.

Heat a non-stick frying pan over a medium-high heat and sear the drained figs, cut sides down, for a minute or so until they caramelise. Remove the pan from the heat, turn the figs over and set aside.

Put the watercress in a large bowl and drizzle with a little of the dressing, tossing to coat the leaves. Add the camembert or brie, walnuts and figs and divide among serving plates. Spoon the remaining dressing over each plate of salad.