For the figs
12 fresh figs (not too ripe)
100g white mould goat cheese or gorgonzola dolce latte
12 thin slices pancetta
Balsamic vinegar

For the salad
1 pear, cut into thin slices
60g walnuts, roasted and chopped
Handful of rocket
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
Salt and pepper

  1. 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. This will open the fig so you can place about a teaspoon of cheese inside each one.
  2. Once the figs have been filled, wrap a slice of pancetta around the fig and secure it with a toothpick.
  3. Heat the grill on the highest setting, then cook the figs until the top becomes crispy and the cheese has melted (about 4-5 minutes).
  4. For the salad, combine all of the ingredients, then divide onto six plates. Place the figs on top, then drizzle with some olive oil and serve.