Instructions: In a medium bowl combine all ingredients except figs.

Stand figs upright and with scissors cut an x through tops. Gently pull 4 sections apart creating a cavity in each fig.

Fill each fig with about 1 tbspn watercress mixture.

Serve at room temperature or chilled.

variation: to serve as a sit down knife and fork salad course Dress 8 cups seasonal greens with mustard vinaigrette (qv).

Place mound of greens on a serving plate and top with 2 stuffed figs.

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