ROASTED FIG SALAD WITH BLUE CHEESE, PROSCIUTTO AND ROASTED HAZELNUTS
- Salad:
- 6 ripe figs, quartered
- ½ cup blue cheese
- 100 g thin sliced prosciutto, torn into pieces
- 1 red onion, finely chopped
- ½ cup hazelnuts
- mixed salad greens
- Dressing:
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- ½ tablespoon fresh squeezed lemon juice
- salt and pepper taste
Preheat oven to 180°C.
Cut figs in quarters and place on baking dish.
Sprinkle with olive oil, salt and pepper.
Bake for 10 minutes or until figs are soft and juicy.
Mix all the dressing ingredients together.
Remove figs from oven and let it cool down.
Place hazelnuts on a baking dish and roast for about 5 minutes. Let it cool down.
Combine salad leaves, figs, blue cheese, prosciutto, red onion and hazelnuts
Pour dressing over toss to coat.
Recipe and photo: Louise Venter
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