Meals and Courses

Warm Fig and Prosciutto Salad with Gorgonzola

cook 20 mins
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Ingredients
  • 2 tablespoons olive oil
  • 2 banana shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons raspberry vinegar
  • 8 small, ripe but firm figs
  • 100 g (3½ oz) Gorgonzola cheese
  • 100 g (3½ oz) rocket leaves
  • 8 wafer-thin slices of prosciutto-style ham
  • salt and pepper
  • lightly crushed toasted hazelnuts, to garnish (optional)
Directions
  • Place the oil in a small frying pan over a medium-low heat. When hot, add the shallots and garlic and fry for 4–5 minutes, until softened. Remove from the heat and whisk in the raspberry vinegar plus a pinch of salt and pepper.
  • Meanwhile, use a sharp knife to score a cross into the top of the figs. Prise them open and fill with the Gorgonzola. Place on a baking sheet, drizzle with a little oil and slide under a preheated medium-hot grill for 4–5 minutes, until melting and lightly coloured.
  • Arrange the rocket leaves on 4 plates and top with the warm figs and slices of ham. Drizzle over the warm dressing and serve immediately, scattered with toasted hazelnuts, if desired, and a pinch of black pepper.
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