Figs are currently in season so if you don’t have a neighbor, family or friend with a tree in their backyard, purchasing from the green grocer or market won’t break the bank. Team the figs with prosciutto and goat’s curd for a mouth watering salty sweet experience. Recipe serves 4.
4 large fresh figs 2 tablespoons balsamic vinegar 2 teaspoons dark brown sugar 1/8 teaspoon ground cinnamon 1/4 cup extra virgin olive oil 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon Dijon mustard 1/8 teaspoon sea salt Ground pepper, to taste 250g mixed salad leaves such as baby cos, radicchio and rocket 100 grams goat’s curd 8 slices prosciutto
- Snip the stem end off each fig and cut in half lengthwise. Combine the vinegar, brown sugar and cinnamon in a bowl, add the figs and gently toss to coat. Allow to marinate while you heat the barbeque.
- If necessary, coat the grill with a little olive oil then char-grill the figs, for 2 to 3 minutes per side or until grill marks appear. Do not overcook as the figs will become too mushy. Remove figs to a plate and reserve the marinade in the bowl as the base for your dressing.
- To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate. Adjust to taste.
- Place greens in a large salad bowl. Toss with dressing, then divide greens among 4 individual serving plates. Place 2 fig halves on each plate of greens and serve.