Alongside the pumpkins I am seeing spilt out of every corner store, I am also finding punnets of figs in abundance. So I bring you another recipe that is making the most of this seasons produce.
I have had a long standing relationship with figs and it began many, many years ago I when I first became a teenager. It was the day of my 13th birthday and my parents went to a nursery and bought home a fig tree for me. It was actually more like a fig stick – it was so small. We planted it in the garden and I watched over it lovingly feeling very special that I had my own tree. A year later it produced its first fruit and I must say that I was a little disappointed – figs didn’t taste as special as I thought they might. I loved they way they looked, the dark purple droplets hanging amongst the green velvety leaves but the taste was a little on the earthy side.
Many years later as I began my dining out experiences, I sampled figs in countless different ways; stuffed with goats cheese and wrapped in prosciutto, candied and set amongst string beans with slivers of almonds and one of my all time favourites, roasted with caramalised honey and served with vanilla bean icecream. Now I adore figs – used in every way possible and especially on their own, unadorned with their slightly sweet earthy taste. A taste that I have grown to love.
As you know I am a salad fiend and this is another of my absolute favourites – top notch ingredients set off with a superb dressing. Let me know what you think…
1 tablespoon honey
1 tablespoon balsamic vinegar
1 table spoon whole grain Mustard
3 tablespoons Extra Virgin Olive Oil
10 Slices of Proscuitto
8 – 10 figs
150 grams/5.25 ounces wild rocket (arugula) leaves
150 grams/ 5.25 ounces goats cheese, crumbled
Combine the honey, vinegar, mustard and oil and stir.
Heat a non stick fry pan and fry prosciutto over a medium heat until crisp and golden – remove from the pan and drain on paper towels. Break into smaller pieces.
Pour the dressing over the rocket and and toss lightly, halve the figs and scatter through the rocket with the prosciutto. Crumble the goats cheese over the top.
Source: Michele Cranston for Marie Claire
© 2010 – 2011, Michelle. All rights reserved.
Hi Michelle, wondered if you could make your recipe’s a printable version. I had printed off your brownies recipe last week and got part way through making them and realised there was quite a bit missing on the right hand side of the page. I got online at home, but its difficult checking a computer whilst making delicious brownies! Thanks
will get my techo onto it right away, have been planning to do it for quite some time – thanks for reminding me.
xMichelle
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