Fig Salad

Name: Fig Salad
Prep time: 90 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

Patricia Bachbush

This fig salad recipe is definitely something to share this Christmas, so don’t forget to make it; what are you waiting for?

Reviewed by Editorial Team of Kiwilimón

Published: 30-11-2011

Preparation

1h 30 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.