Bites of Watercress, prosciutto & figs

  • 20 minutes


  • 25g of Mirabel Watercress, roughly cut
  • 2,5 ml balsamic reduction
  • 5 ml olive oil
  • Salt and pepper.
  • 8 slices of prosciutto
  • 2 fresh figs, cut in quarters
  • 30g of goat cheese
  • Balsamic reduction and watercress for decoration


  1.  In a bowl, mix the balsamic reduction, olive oil, salt and pepper.
  2. Add the watercress and mix.
  3. Reserve.
  4. Cut the prosciutto in half to obtain a 2 inch wide cut. Fold them in half to make small squares and put them on a serving plate.
  5. Put a hand-size of watercress, a quarter of a fig and a small bit of goat cheese on the prosciutto. Fix them all together with a stick.
  6. Decorate the serving plate with balsamic reduction. Et voilà!


The watercress, young shoot with a peppery taste, is very good in salads and sautés.

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