Fig and prosciutto salad
The flavour combination of fig and prosciutto will keep you coming back for seconds.
¼ cup(s), (25g)
1 small, leaves torn
2 cup(s), sprigs
1 tbs, white
4 medium, quartered
Prosciutto fat trimmed
50 g, (4 thin slices) torn
Soft goat's cheese
120 g, crumbled
- Preheat oven to 180°C. Spread the walnuts on a baking tray and bake for 4 minutes or until lightly toasted. Set aside to cool slightly before coarsely chopping.
- Discard the outer leaves of the radicchio. Tear the inner leaves in half lengthways. Combine the radicchio and watercress in a large bowl and gently toss with the balsamic.
- Arrange the radicchio, watercress and balsamic salad on serving plates and top with the fig, prosciutto and goat’s cheese. Drizzle with the oil and scatter over the walnuts. Season with pepper.
VARIATION: Add red onion (thinly sliced) or swap goat’s cheese for Buffalo mozzarella.