Monday, 12 October 2015

Fig & Goats Cheese Salad with Parma Ham

I've just returned home from the most amazing trip to Mougins in the south of France. On every menu I read over there figs featured in some shape or form: fig tatin, roasted figs, wonderful cheese boards accompanied by beautifully ripe, fresh figs. They were served in sweet dishes, savoury ones, and all tasted absolutely delicious.

So, as soon as I got back of course I had to make something with fresh figs!

Fig & Goats Cheese Salad with Parma Ham

This Autumn salad is a perfect lunch for two people. The sweet, juicy, grilled figs together with the salty goats cheese and parma ham served on a bed of fresh rocket leaves is a truly incredible combination.



What you'll need:

  • A bag of rocket leaves
  • 30ml olive oil
  • Salt & pepper
  • Pecans, halved
  • 2 figs, grilled and quartered
  • 1/2 a lemon
  • 50g goats cheese
  • Honey
  • 3 - 4 slices of parma ham


How to make it:

To start, half the figs, place in a casserole dish and grill under a medium heat for 6 - 8 minutes.


When they're hot and starting to release their juices remove to cool slightly.

Season your olive oil with a little salt and pepper and mix with the rocket leaves in a large bowl until coated and glistening. Place rocket leaves on a large plate.

Next, when cool enough to handle, slice to quarter the figs. Add quartered figs and halved pecans to the rocket leaves.

Squeeze over the juice from half a lemon and crumble over the goats cheese.


Drizzle with honey.


And finally add your parma ham.


C'est tout, a delicious memory from France!


Tips for buying fresh figs:

  • Choose soft wrinkled figs that have a plump feel
  • Figs don't ripen after they are picked, so make sure not to buy hard, smooth figs
  • You can eat the whole fig, except for the hard point where it hung from the tree
  • Wash before use and dry thoroughly before roasting or grilling!





No comments

Post a comment

© Maison Jen. All rights reserved.
MINIMAL BLOGGER TEMPLATES BY pipdig