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Recipe of Figs Salad

Figs Salad

1h 30 mins
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This recipe for fig salad is definitely something to share this Christmas, so do not stop doing it, what are you waiting for?
Learn more about Patricia Bachbush


6 portions
  • 1/2 cups basil, leaves and tender stems
  • 1/2 cups pinon 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 cured 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 pinon nuts, toasted


All the ingredients of pesto liquefy them and reserve them (Basil leaves and tender stems ½ cup Roasted pine nuts ½ cup Olive oil Parmesan cheese ¼ cup Water 2 tablespoons Coarse chopped garlic 2 cloves Salt)
Wash and disinfect the figs and cut them in half.
Goat cheese stir with two tablespoons of pesto.
Put some goat cheese and pesto between the halves of figs, about 15 grams of this preparation.
Wrap them with Serrano ham as if it were a belt.
Sprinkle a non-stick pan with olive oil and when it is already hot, seal the figs and reserve them so that they are warm.
Separately heat the balsamic vinegar with the sugar over medium high heat until it reduces a third and has the consistency of honey.
Place about three tablespoons of pesto, apart from being the flavor it will help you not to move so much the lettuce that you will put on it delicately and add the olive oil and salt to your liking.


On top place the figs that should be warm and decorate with pine nuts and balsamic oil reduction.


You can add strawberries to color the dish.

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