With their floral, delicate skin and luscious, jammy texture is it any wonder these vibrant fruit are summer’s best indulgence. A real winner as part of your Christmas Day feast.
- 30 walnuts pieces
- 12 very thin slices of prosciutto
- (can substitute ham)
- 8 large ripe figs
- 250 grams of blue cheese
- ½ cup of mint leaves
- 100 grams rocket
- 1 tablespoons of balsamic vinegar
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of yellow box honey
Mix in a small bowl the honey, vinegar & olive oil and leave to stand in a warm place. Arrange the rocket leaves as a base over 4 plates, sprinkle with mint leaves. Cut and trim the figs into halves or quarters if extremely large and divide equally over 4 plates.
Place three slices of prosciutto between the figs. Crumble or break the blue cheese so you can drop pieces over each plate.
Sprinkle the walnuts evenly over each plate. Pull through a few of the rocket leaves.
Mix the dressing well again to make sure the honey has mixed through the oil and vinegar. Then drizzle over the 4 plates of salad.
Preparation time 15 minutes
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