This is the kind of starter you often see in Italian restaurants and is so easy to make at home. Figs, Gorgonzola and prosciutto are a classic combination and this would make great antipasto or light lunch.
ripe figs 4, halved
Gorgonzola or dolcelatte 100g, roughly sliced
balsamic vinegar 1 tbsp
watercress 2 handfuls, woody stems removed
prosciutto 6 slices
olive oil
Whisk together 3 tbsp olive oil, the balsamic and season. Arrange the figs, cheese, prosciutto and watercress on 2 plates. Drizzle with the dressing and serve.