Fig, Gorgonzola and Prosciutto Salad

Originally posted in 2007 this recipe has come to light again because Kitchen Daily (Huffington Post) liked my photo for their fig roundup.  I received an email from Joe, the associate editor of Kitchen Daily wanting to know if it was ok to include my photo in their feature about figs.  As you can imagine my absolute delight, what else could I say but yes!  My photo is the 7th one in so if you like it, rate it by clicking on the number of stars you think it deserves.  Thanks!

Original post:
I have to admit that a few years ago I would never have given fresh figs a second thought. I’ve used dried figs in sweet recipes but never had the courage to try a fresh one. Dried figs are available throughout the year, however, there is nothing quite like the unique taste and texture of fresh figs. They are sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin and the crunchiness of their seeds. Look for plump, slightly soft figs. Make sure there’s no shriveling or bruises. Figs taste better at room temperature so take them out of the fridge 30 minutes before consuming. Figs are a good source of potassium (helps to control blood pressure) and also a good source of dietary fibre. Figs comes in all shapes and sizes. When in season, the figs available in Hong Kong come from Turkey or Brazil and these figs usually have a lovely deeper pink inside whereas the ones I bought for this recipe came from France. You can see they’re a bit smaller and not as pink but they still tasted sweet. This recipe is adapted from BBC’s Olive magazine.

Serves 2
4 ripe figs, halved or quartered (depending on size)
100g Gorgonzola or Dolcelatte, roughly sliced
1 tablespoon balsamic vinegar
2 handfuls watercress or rocket (woody stems removed)
6 slices prosciutto
olive oil

Arrange the figs, cheese, prosciutto and watercress on 2 plates. Drizzle balsamic vinegar over the top followed by the olive oil. Season with a bit of freshly ground pepper.

The Culinary Chase’s Note: Make sure you have a good piece of Italian bread on hand to mop up the juices! The flavor combinations from this dish are amazing. The sweetness from the figs really compliment the saltiness from the prosciutto and cheese. So easy to make and easy to devour!  

5 Comments

  1. Minnie(@thelady8home) on July 31, 2012 at 02:15

    Looks delicious. Nice recipe for summers.



  2. Marina@Picnic at Marina on July 31, 2012 at 02:48

    Figs and prosciutto in salad: heavenly flavor!



  3. Online wine on August 2, 2012 at 10:38

    Looking delicious. This is very awesome and very creative mind involved it, i must make it soon. Thanks for the recipe..:)



  4. Kevin on August 8, 2012 at 02:08

    What amazing flavour combinations in this salad! Dolcelatte is so good!



  5. The Culinary Chase on August 8, 2012 at 11:55

    Thanks Minnie, Marina, Online Wine and Kevin. Super easy to prepare and so delicious to eat. Cheers!