Fig, Prosciutto & Blue Cheese Salad

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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.
Prep Time 15 minutes


  • 30 walnuts pieces
  • 12 very thin slices of prosciutto can substitute ham
  • 8 large ripe figs
  • 250 g blue cheese
  • 1/2 mint leaves
  • 100 g rocket
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil extra virgin
  • 1 tbsp 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.