Fig, Prosciutto & Goats’ Cheese Salad


Preparation info

  • Serves


    • Difficulty


Appears in

Ripe Recipes

Ripe Recipes

By Angela Redfern

Published 2010

  • About

A sight for sore eyes. This beautiful salad was put together by our head chef, Pip Wylie. It makes a great starter or lunch with your favourite sour dough. Fully ripe figs are essential.


  • 4 small handfuls of fresh rocket leaves or mesclun
  • 4 fresh figs, scored into quarters, leaving whole at the base
  • 4 slices prosciutto, torn into long strips
  • 100 g soft Goats’ cheese, crumbled
  • salt and freshly ground black pepper
  • 4 tsp thyme honey, or your favourite liquid local flower honey
  • extra virgin olive oil
  • edible lavender sprigs, to garnish


    This recipe can be made on one large platter (as shown in photograph) or as follows, on individual plates.

    To assemble the salads

    Evenly distribute ¾ of the rocket leaves between four serving plates. Top with the figs, torn prosciutto, crumbled Goats’ cheese and lastly the remaining rocket, keeping as much height as you can.

    Lightly season with salt and freshly ground black pepper.

    Drizzle over honey and a little extra virgin olive oil and decorate with lavender sprigs.

    Serve immediately.