Prosciutto-Wrapped Grilled Fig Salad
Grilling adds a delicious charred flavor to prosciutto-wrapped fresh figs stuffed with tangy goat cheese. Serving them atop a bed of lightly dressed greens cuts the richness of the dish.
Ingrediënten
- 4 first-course servings
- ½ teaspoon fresh thyme leaves
- ½ teaspoon fennel seeds
- 4 ounces goat cheese
- 1 pinch plus ¼ teaspoon salt
- ½ teaspoon ground black pepper
- 10 fresh figs each cut in half lengthwise
- 4 ounces very thinly sliced prosciutto each piece cut in half lengthwise
- 2 tablespoons sherry vinegar
- 1 tablespoon pure honey
- 1 tablespoon extra-virgin olive oil
- 5 ounces mixed baby greens
Instructies
- Prepare outdoor grill for direct grilling over medium heat.
- Chop thyme and fennel together; combine, in bowl, with cheese, pinch salt, and ¼ teaspoon pepper.
- Scoop 1 level teaspoon goat cheese mixture onto cut side of 1 fig half.
- Repeat with remaining cheese and figs.
- Wrap 1 strip prosciutto around each fig, enclosing cheese.
- If prosciutto doesn’t stick to itself, secure with toothpicks.
- Grill figs 2 to 3 minutes or until prosciutto is lightly charred and cheese is soft, turning over once.
- Meanwhile, in bowl, whisk vinegar, honey, oil, and remaining ¼ teaspoon each salt and pepper.
- Add greens; toss to coat.
- Remove toothpicks, if used.
- Divide greens and figs among serving plates.
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