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Ingredients
- 4 tbsp extra virgin olive oil
- 2 cloves garlic, smashed
- Salt and cracked black pepper
- 12 thin slices prosciutto
- 4 large ripe figs
- 1 fennel bulb, trimmed and thinly shaved
- 50g wild rocket leaves
- 2 tbsp lemon juice
- 1/4 tsp caster sugar
- 1 tsp dijon mustard
- 150g gorgonzola dolce latte
- Serve with crisp grissini sticks.
Method
Combine olive oil, garlic, salt and pepper in a small bowl and set aside.
Arrange prosciutto over the base of four serving plates. Cut figs into quarters and place on top of prosciutto, scatter with fennel and wild rocket leaves. Remove garlic from olive oil, add lemon juice, sugar and mustard and whisk until smooth. Drizzle dressing over salads and top with small pieces of gorgonzola and extra cracked black pepper.
