I have an obsession with figs, like a massive obsession. Anyone with a fig tree is my new best friend. I first came in contact with figs when I was little, my Mum was enjoying one and I wanted to know what this strange looking thing was – she informed me that it was called a fig and that I should try it for myself. Firstly, I was impressed that I could eat the skin – no peeling, no chopping, no fuss. Then I ate it and the world as I knew it changed (okay so that might be a little too much drama, but it certainly was delicious). One bite and I was hooked, I’ve never looked back – they are my all time number one fruit.
So needless to say, when I shop unattended the trolley ends up with a few extra exotic items, and with figs currently in season I figured it would be rude not to support local growers by buying some – four in fact. Why four? Because figs are expensive, they require delicate hands when picked and delicate truck drivers when transported, so for $28 a kilo buying four suddenly becomes a glamorous occasion. So I had to use them for an equally glamorous dish, right?
This salad is all things that are right in the world. Lets start with the figs – perfect, why wouldn’t I want to eat one? The buffalo mozzarella – milky, cheese goodness at $10 a pop. Prosciutto – salty strips of cured perfection.
The perfect salad to impress, easy to prepare and even easier to eat. I would reason its my favourite combination of ingredients.
Serves 4 (or two if you’re like me and greedy)
4 slices quality prosciutto
1 buffalo mozzarella
green or purple basil
6 Tbs extra virgin olive oil
3 Tbs lemon juice
1 Tbs honey
freshly ground black pepper
- Cut an ‘X’ on each fig – be careful not to cut all the way to the bottom and then gently lay out onto your serving plate.
- Weave strips of prosciutto around the figs and the rest of the plate.
- Tear pieces of the buffalo mozzarella over the top and rip over some basil.
- Mix the extra virgin olive oil, lemon juice, honey and some sea salt and freshly ground black pepper together in a bowl and drizzle everything with dressing.
*Recipe sourced from Jamie Oliver