Roasted Figs Salad Recipe with Prosciutto Ham
The fig season is perilously short, roasted figs are cooked in Balsamic vinegar and honey and then combined with acidic blue cheese and salty ham to create the perfect light main course salad.
Servings 2 Servings
Calories 784kcal
Ingredients
- 6 Fresh Figs
- 100 g Gorgonzola Cheese ¾-1 Cup
- 50 g Prosciutto Ham 3-4 Slices
- 50 g Hazelnuts ⅓ Cup
- 50 g Rocket 2 Cups (Arugula)
- 1 tablespoon Honey 20g
- 75 ml Balsamic Vinegar ⅓ Cup
- 2 tablespoon Olive Oil
- 1 Pinch Salt
- 1 Pinch Black Pepper
Instructions
- Mix together the honey and balsamic and heat it in a pan until just before the boiling point.
- Cut your figs into quarters and then season with a generous pinch of salt and pepper.
- Place the figs in a roasting tin and then pour over the honey and balsamic mix.
- Place the hazelnuts in a separate tray.
- Put both of these trays in the oven and roast at 220°C or 450°F for 15 minutes, keeping an eye on the nuts, ensuring that they do not burn.
- Crumble the gorgonzola cheese.
- Tear the ham into strips.
- Remove the figs from the oven and drain off the cooking juices into a bowl, and allow them to cool for 4-5 minutes. Pour the olive oil into the cooking juices and whisk to form a dressing.
- Dress the rocket with the dressing and place it on a plate. Add the remaining ingredients before pouring over a final drizzle of the dressing before serving.
Nutrition
Serving: 1 | Calories: 784kcal | Carbohydrates: 52g | Protein: 38g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 33g | Cholesterol: 98mg | Sodium: 1986mg | Fiber: 7g | Sugar: 42g
