Fig Salad

This fig salad recipe is definitely something to share this Christmas, so don’t forget to make it; what are you waiting for?
Ingredients
6
Servings
  • 1/2 cups basil, tender leaves and stems
  • 1/2 cups pine nuts, toasted
  • 1/2 cups olive oil
  • 1/4 cups Parmesan cheese, grated
  • 2 tablespoons water
  • 2 cloves garlic, finely chopped
  • 1 tablespoon salt
  • 6 figs, fresh and ripe
  • 200 grams serrano ham
  • 100 grams goat cheese, natural
  • 2 tablespoons olive oil
  • 2 cups balsamic vinegar reduction
  • 1 tablespoon sugar
  • 250 grams lettuce
  • 2 tablespoons olive oil
  • 30 grams pine nuts, toasted
Preparation
1h 30 mins
0 mins
Medium
  • Blend all the pesto ingredients and set aside. (Basil leaves and tender stems ½ cup. Toasted pine nuts ½ cup. Olive oil. Parmesan cheese ¼ cup. Water 2 tablespoons. Coarsely chopped garlic 2 cloves. Salt)
  • Wash and disinfect the figs and cut them in half.
  • Mix the goat cheese with two tablespoons of pesto.
  • Place a bit of the goat cheese and pesto between the fig halves, about 15 grams of this preparation.
  • Wrap them with the serrano ham like a belt.
  • Drizzle olive oil in a non-stick skillet and when it is hot, sear the figs and set aside to keep them warm.
  • Separately, heat the balsamic vinegar with the sugar over medium-high heat until it reduces by one third and has the consistency of honey.
  • Add about three tablespoons of pesto; besides adding flavor, it will help keep the lettuce from moving too much when you delicately place it on top, and add olive oil and salt to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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