fig, prosciutto and goat’s cheese salad

fig, prosciutto and goat’s cheese salad

From: Ripe Recipes


  • Eight fresh figs, quartered
  • 100g goat’s cheese
  • 4 large pieces prosciutto
  • 50g pistachios, raw
  • 2 tbsp boiling water
  • 2 tsp sweetener (I used stevia)
  • 1 tbsp salt
  • 2 tbsp extra virgin olive oil
  • 4 tsp liquid honey for drizzling
  • 4 handfuls rocket (arugula) or mesclun)
  • Edible lavender sprigs for garnish


  1. Preheat the oven to 350F/175C bake. In a small bowl, combine the pistachios, sweetener of choice, salt and boiling water. Mix to coat the pistachios and then spread evenly in a small roasting dish or baking tray to roast in the oven for 10-15 minutes – until the liquid has evaporated and they are starting to turn golden. Remove from the oven and leave to cool – these can be prepped in advance and stored in an airtight container.
  2. Arrange the rocket evenly on a serving platter, followed by the figs, then the prosciutto – torn into rough pieces and rolled up so it can “stand” tall. Crumble the goats cheese, then top with a few extra leaves to add height. Drizzle with olive oil, honey and season with a little salt and pepper. Garnish with the pistachio nuts and lavender sprigs.
  3. Serve immediately.
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