Salad of grilled figs with parma ham and a honey and lemon
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | tablespoons | Virgin olive oil |
85 | grams | Feta cheese |
6 | Fresh figs; washed | |
½ | Lemon; juice of | |
2 | teaspoons | Pink pepper- corns; crushed |
4 | slices | Parma ham |
Seasoning | ||
Flat leaf parsley | ||
Frisee | ||
Curly radicchio | ||
Oak | ||
Lambs | ||
Dandelion | ||
(make 3 days ahead) | ||
1 | tablespoon | Clear honey |
2 | tablespoons | White wine vinegar |
2 | tablespoons | Walnut oil |
1 | Stick lemon grass; trimmed | |
Rind and juice of 1/2 lemon |
Directions
MIXED SALAD LEAVES
HONEY AND LEMON GRASS DRESSI
Firstly, make the dressing. Roughly chop the lemon grass and place into a pan. Add the lemon and white wine vinegar and bring to the boil. Add the honey. Remove from the heat and pour into a sterilised bottle. Add the walnut oil and leave for at least 3 days before using.
Roughly chop the lemon grass and place into a pan. Add the lemon and white wine vinegar and bring up to the boil. Add the honey. Remove from the heat and pour into a sterilised bottle. Add the walnut oil and leave for at least 3 days before using.
Lightly oil a tray (suitable to fit under the grill). Slice the feta cheese carefully and place on the greased tray. Cut each fig into 4 and place on the tray. Brush the feta and figs with the oil. Dust the feta cheese with the peppercorns and lemon juice and grill for approximately 4 minutes.
At the last minute mix the salad leaves with a little dressing and place in the centre of the plate. Add the ham, feta and figs. Drizzle with the honey and lemon grass dressing.
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Carlton Food Network
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