This is another of what I call composed, or perhaps ‘entertaining’ salads, and is shaped purely by the wonderful produce available at this time of year. It always takes me by surprise that the markets can still be full of plums and figs while apples, pears and persimmons are coming into season!
This combination of flavours is based on a classic ‘formula’ of sorts that the sweet potato rocket and feta salad with olive and feta also follows: some sort of salad greens, topped with a sweetish/slightly luxurious fruit or vegetable, then something salty or meaty, roasted nuts, and a crumbled cheese. I’m already thinking of possible versions for other seasons: for spring – pea shoots and baby spinach/strawberries/smoked salmon perhaps/almonds/white curd cheese; summer – mixed lettuce/cherries/smoked duck breast/toasted almonds/goats cheese; or winter – radicchio and fennel/pear/hazelnut/parmesan, the possibilities are endless!…
Fig, pear, prosciutto and gorgonzola salad
- 150g rocket and mixed lettuce
- 45g (1/2 c) walnuts
- 1 firm, just ripe pear
- 4 fresh figs
- 4 slices prosciutto
- 100g gorgonzola or other creamy blue cheese
Wash salad leaves and dry well in a salad spinner or similar. Tear any larger pieces and spread over the base of a large platter. Lightly toast walnuts, either in a 180C oven for about 5 minutes, or in a small pan on the stove, and allow to cool before chopping roughly.
Slice the pear thinly, quarter the figs, and lay the fruit over the lettuce leaves. Tear the prosciutto into pieces and lay over the top, followed by the walnuts and crumbled cheese. Drizzle with the dressing just before serving and toss very gently with your fingers.
- 3 Tbs olive oil
- 1 Tbs balsamic vinegar
- 1 tsp wholegrain mustard
- salt and pepper to taste
Whisk oil, vinegar and mustard together and season with salt and pepper to taste.
Serves 6-8 as part of a meal
One year ago: Zucchini fritters
For the other side of the world
Six months ago: Mushroom and spicy sausage risotto