You may also like
Ingredients
- 16 thin slices prosciutto
- 4 ripe figs
- 4 sprigs mint
- 200g baby rocket leaves
- 50ml extra virgin olive oil
- 50ml freshly squeezed lemon juice
- 1 tsp Dijon mustard
- Salt and pepper
- 200g fresh goat's curd
Method
Spread 16 thin slices prosciutto over 4 serving plates. In a medium bowl, combine 4 ripe figs (halved), 4 sprigs mint (leaves only, torn) and 200g baby rocket leaves. In a small bowl, whisk together 50ml extra virgin olive oil, 50ml freshly squeezed lemon juice, 1 tsp Dijon mustard, sea salt and cracked black pepper. Drizzle dressing over figs and rocket and toss gently to combine. Scatter figs and rocket over prosciutto and top with 200g fresh goat's curd.
