Serves 6
Salad
Cut the figs into quarters and set aside.
Blanch the beans by placing in boiling water for 2-3 minutes. Drain and refresh the beans in a bowl of iced water and drain again.
Place the beans onto a platter and top with the rocket.
Fold the slices of prosciutto and scatter with the figs on the rocket.
Top with the crumbled blue cheese and drizzle with olive oil and balsamic.
Season to taste.
Tips
This is a simple rustic salad, where if you use good quality ingredients, you can’t go wrong.
The figs that you choose should be plump and heavy, almost splitting at the base. Normally this is a sign that the fruit has deteriorated, but in the case of figs it is the best indicator that they are ripe, jammy and full of juice.
The sweet flavour of figs marry effortlessly with the sharp assertive bite of blue cheese.
In this recipe I have used the French blue cheese Fourme D’ambert, but you could easily use gorgonzola, Roquefort or a high quality Australian blue cheese.
The beans should be quickly blanched and refreshed so they are still vibrant
green in colour and crunchy.
