Figs are in season! They are great as dessert or snacks, however I think they really shine in salads. Similar to last week’s recipe, you can enjoy this fig salad with goat’s cheese and prosciutto as a summertime lunch or serve it to share in your next dinner party.
The saltiness in the goat’s cheese and prosciutto will bring out the sweetness of the figs. If you can find smoked almonds, they will add overall complexity of flavour, however they are not essential and you can use dry roasted almonds.
This recipe is gluten-free but there’s no point in trying to make it dairy-free or vegan, sorry!
Fig salad with goat's cheese and prosciutto
- 2-3 cups mixed salad leaves
- 4 medium figs halved or quartered
- 80 g prosciutto
- 100 g chevre goat's cheese, crumbled
- leaves of 1-2 sprigs fresh rosemary finely chopped
- drizzle of white wine vinegar or white balsamic vinegar
- drizzle of extra virgin olive oil
- salt and freshly ground black pepper to taste
- 1/4 cup smoked or dry roasted almonds coarsely chopped
- Arrange leaves, figs, cheese and prosciutto on plates.
- Sprinkle with rosemary leaves and pepper, drizzle vinegar and olive oil on top. Mix and taste. Salt if needed.
- Top with chopped almonds and serve.