An infinitely versatile salad recipe which can be served as an appetiser, as lunch or as a main course. Use ripe melon instead of figs if they are out of season and toasted almonds instead of walnuts. Instead of rocket use frisée or lamb’s lettuc. Choose any cured meat from San Danielle ham to Parma ham to bresaola. Omit the meat and use a gluten-free mustard to make a vegan-version.
3 tablespoons olive oil
1 teaspoon runny honey
1 tablespoon white wine or white balsamic vinegar
1 teaspoon Dijon mustard (you can use gluten-free mustard)
Pinch of sea salt and freshly ground black pepper
For the salad:
100g rocket or mixed leaves
4 ripe figs
4 slices of prosciutto (omit for a vegan version)
50g walnuts, lightly toasted
1. Make the dressing: put all the ingredients except salt and black pepper into a jam jar with a lid and shake vigorously or whisk everything in a bowl until it forms an emulsion. Season to taste.
2. Place the rocket or mixed leaves in a large bowl, toss with the dressing, lay out on a plate, fold in torn strips of prosciutto and top with figs and walnuts.
– If you don’t have honey for the dressing use a pinch of sugar or a teaspoon of maple syrup.
– Add crumbled feta, goat’s cheese, cream cheese, blue cheese or cubes of Comté or Gruyere or add a vegan cheese.
– Use leftover rotisserie chicken instead of cured meat.
– Add freshly finely chopped herbs to the dressing: tarragon for a french-inspired salad and basil for an Italian touch.
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