My sister, Lou, is now living in Oz after 10 years in Beijing. Two of her children have birthdays within a couple of days of each other. For the past decade I have only seen my niece and nephew’s combined birthday parties through a screen but now, everything’s changed.
We were invited to a barbecue lunch to celebrate the two birthdays. I asked what I could bring and Lou said a salad would be great. And she asked Katie to bring hors d’oeuvres.
Over the summer I have really loved fig season and as it is very quickly coming to a close, thought we should enjoy one more dish with figs. And Katie thought the exact same thing.
And I thought figs and prosciutto go so well together that I’d make a dish with those hand-in-hand ingredients. And Katie thought the exact same thing.
I made a fig, prosciutto and cherry bocconcini salad with a lemon and honey dressing.
Katie made figs wrapped in prosciutto.
And she also did some smoked salmon creme fraiche on crackers.
There were no complaints about the over supply of figs and prosciutto and everything was eaten so I guess, when in season, you can never have too many figs. And prosciutto is good only all the time.
Once the prosciutto has been grilled, the salad will only take a few minutes to put together. All the dressing ingredients are combined in a container, given a shake and it’s ‘mission accomplished’.
- 100gm rocket
- 10 fresh figs, quartered
- 12 slices of thin prosciutto, grilled
- Handful of drained cherry bocconcini
- Juice of 1 lemon
- 1 tbspn honey
- ½ cup olive oil
- salt & pepper to taste
- Place rocket in a large salad bowl. Layer other ingredients into the salad.
- In a small container, add lemon juice, honey, olive oil and seasoning. With a lid on tightly, shake until creamy. Pour over salad just before serving.