Fig, Prosciutto & Goats’ Cheese Salad

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

4 small handfuls of fresh rocket leaves or mesclun
4 fresh figs, scored into quarters, leaving whole at the base
4

Lunch
Starter
Main course

Method

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