5 – 6 fresh figs, halved
100g (3.5 oz) soft goat cheese
4 – 6 slices prosciutto, finely sliced
2 cups rocket (arugula)
1 tablespoon soft (light) brown sugar
20g (0.7 oz) butter, optional
1 teaspoon fruity vinegar such as plum or raspberry
1 teaspoon olive oil
When figs are in season and available, try them with this elegant, simple, sexy salad. We used white figs, because they were available, but any type of fig is perfect. Ensure they are soft and ripe for the best results.
Pairs well with …..
barbecued lamb or as a starter on it’s own
Hints and tips:
If you have larger figs, four will be enough, cut into quarters.
If you are not fond of goat’s cheese, use cows milk Persian feta.
Sprinkle the cut side of the figs with the sugar. Heat a non stick fry pan to medium heat, melt the butter and add the figs, cut side down. Cook for 1 -2 minutes until light golden and sugar is dissolved. Turn over and allow to warm on the other side (around 30 seconds). Remove from the heat and set aside. Reserve the sauce in the pan.
Alternatively, if not using the butter, place the figs sprinkled with the sugar under a hot grill (broiler) until the sugar is dissolved and slightly golden. Reserve the juices.
Toss the washed and dried rocket with the vinegar and olive oil and arrange on a serving plate. Tear the prosciutto into smaller pieces and break the goat cheese into chunks. Arrange on the rocket with the figs and drizzle the sauce from the pan (or grill/broiler) over the salad. Serve immediately.