Honey-roasted figs with Parma ham and ricotta
Ingredients
- 8 slices of Parma ham
- 250 gr ricotta cheese
- 25 gr honey
- 30 gr pistachio nuts
- 50 gr rocket
- Honey-mustard vinaigrette
- 12 fresh figs
- 3 tbspn oil
- 3 tbspn honey
- Balsamic reduction
Instructions
Preparation
- Combine the ricotta cheese with the honey.
- Roast the pistachio nuts in a dry pan without oil or butter until fragrant. Chop but no too fine.
Finish
- Place two slices of Parma ham on each plate.
- Spread the ricotta cheese on top.
- Dress the rocket with the dressing and place on top of the ricotta.
- Just before serving, heat the oil and honey in a pan until hot.
- Place the figs cut-side down in the pan and cook for two minutes or until the figs are warm and the cut-side has caramelised.
- Place the figs on the plate. Garnish with the roasted pistachio nuts and balsamic reduction.
Stuff to know
This quantity will make 4 starters.
Try to handle the rocket lightly so as not the crush it. You want to have height in the salad.
The figs don’t need much time. You only want them to be warm and slightly caramelised.
The balsamic reduction is a syrupy, sticky reduce balsamic vinegar.
Replace the Parma ham with any other dry ham of your choice.
Click here for the recipe of the honey-mustard-dressing.
If desired, add grilled pears.
Try to handle the rocket lightly so as not the crush it. You want to have height in the salad.
The figs don’t need much time. You only want them to be warm and slightly caramelised.
The balsamic reduction is a syrupy, sticky reduce balsamic vinegar.
Replace the Parma ham with any other dry ham of your choice.
Click here for the recipe of the honey-mustard-dressing.
If desired, add grilled pears.
