Grilled Fig & Prosciutto Salad
August 19, 2016 | Serves 4
- 35g of Walnuts
- 50g of Prosciutto
- 50g of Rocket
- 4-5 Figs
For the Dressing:
- 3 Tablespoons of Balsamic Vinegar
- 3 Tablespoons of Olive Oil
- 2 Teaspoons of Honey
- 1 Teaspoon of Wholegrain Mustard
This is such a gorgeous seasonal salad. Figs and walnuts are both best at the end of the summer and they’re so flavourful there’s barely anything else needed. The figs go sticky and sweet as they caramelize and they just taste incredible with the toasted walnuts and soft prosciutto. Serve this outside on warm day for peak summery satisfaction.
Roast the walnuts at 180’C for about 8 minutes until toasted.
Plate the rocket, prosciutto and toasted walnuts. Then make the dressing- combine all of the ingredients and whisk well.
Chop the ends off the figs and cut them in half, then brush the flesh side with a little olive oil.
Place a chargrill pan on high heat. When it’s hot, add the figs flesh side down and cook for 2-4 minutes until they have dark char lines.
Add the figs to the plate and drizzle on the dressing before serving.