Recipe Favourites Vegetables / Salad Roasted fig & prosciutto salad

Roasted fig & prosciutto salad 

Ingredients

18 whole fresh figs

1 tablespoons plus ¼ cup extra-virgin olive oil

30ml red wine vinegar

60g goats cheese

3 cups torn lettuce leaves

2 cups baby spinach leaves

2 cups watercress sprigs, trimmed

125g thinly sliced Prosciutto, cut into strips

¾ cup walnuts

Method

Preheat oven to 180°C. Using a *Wusthof Le Cordon Bleu 17cm Oriental Cooks Knife trim stems of figs and place in a large bowl; toss with 1tbsp olive oil. Arrange on a baking dish and roast until tender and shiny, about 12 minutes. Cut figs in half lengthwise.

Using a Wusthof Le Cordon Bleu Oriental Cooks Knife coarsely chop walnuts and goats cheese. Place in a large bowl together with lettuce, spinach, watercress and prosciutto. Whisk together remaining olive oil and vinegar in a small bowl, pour over salad; season to taste with salt and freshly ground black pepper add figs and gently toss to coat. Transfer to serving plates.

SERVES 4

*Wusthof Le Cordon Bleu 17cm Oriental Cooks Knife.  RRP $209.00