Roasted Figs and Prosciutto Salad

Roasted figs sit at the heart of this glorious salad that also features prosciutto ham, rocket (arugula), blue cheese, and hazelnuts.

The figs are baked in the oven in a balsamic vinegar and honey mix, a classic accompaniment and a perfect contrast with the salty ham and sour, salty blue cheese.

Baked Fig Salad

I have a thing for using fruit in main-course salads. There are apples in my smoked mackerel salad, oranges in a duck salad, pomegranate in a halloumi cheese salad, and even pickle peaches for a goats cheese salad.

I even have a gammon, egg and chips salad with pineapple!

This salad recipe uses roasted fresh figs. An ingredient with a perilously short season and one that is both delicate and perishable.

More often than not, they are to be found preserved, but they are in the stores now, and I adore roasted fresh figs.

These figs are baked with just a little honey and some balsamic vinegar, which gives them a soft texture and a sweet and sour vibe.

Sweet and sour flavours really need something salty to underline the savoury nature of this fig salad.

Prosciutto ham is perfect for this, and it is wafer-thin, so it will not dominate the roasted figs in this dish.

The hazelnuts in this recipe provide an earthiness that is mirrored by the Gorgonzola cheese.

I use young buttery Gorgonzola for this, but feel free to go with the really punchy aged cheese if that is your thing!

Frequently Asked Questions

When are figs in season?

Figs are a strange old fruit; they are related to the Mulberry family, and they have two seasons.

One short season at the start of summer, keep your eyes open at the end of May for a month. Then a longer fruiting season from August through September.

They are notoriously quick to ruin. Do not think you can leave them for long before using them!

How should I store figs?

I keep figs in a cool, dark cupboard in a paper bag.

They will keep a little longer in the fridge. However, I personally think that it has a detrimental impact on both the flavour and texture.

Serving Suggestions and Variations

This is a simple light salad, and the only thing I would add on the side is a nice bit of bread to mop up the juices.

I'd choose a nice focaccia bread, but a ciabatta would also work well.

As for variations on this roasted figs salad, I would look at playing around with the type of ham and blue cheese.

There will be a host of locally cured hams that you could use in this recipe, depending on where you are. They vary in sweetness and saltiness, and all will bring something different to these roasted figs.

Finally, the blue cheese, I find that a buttery gorgonzola cheese offers the best balance.

But if you wanted to go more punchy, you could look at a Stilton. Although I think a Roquefort or even a Danish blue make better alternate cheeses for this roasted fig salad.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Oven.
• Hob/stovetop.
• 15cm or 6" saucepan.
• 2 small roasting tins.
• Mixing bowl and stirring spoon.
• Chopping board.
• Kitchen knife.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.