Grilled fig salad with goat's curd and proscuitto

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

  1. 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.
  2. 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.
  3. To the reserved marinade, add olive oil, lemon juice, mustard, salt and pepper, whisking well to completely incorporate. Adjust to taste.
  4. 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.