Fig, Prosciutto, Goat’s curd and Vino Cotto Salad
I simply cannot resist making a feast of figs when they are in season. This beautiful fresh salad of salty prosciutto nestled amongst the soft honeyed figs and the subtle acidic taste of goat’s curd, finished with the luscious flavour of Vino Cotto, is simply irresistible.
Figs are best eaten at room temperature.
6-8 slices prosciutto, coarsely torn
150g salad leaves, washed
4 purple figs, cleaned and quartered
150g fresh goat’s curd, crumbled
2-3 tbsp Vino Cotto
extra virgin olive oil
salt and pepper, to taste
Place salad, prosciutto, olive oil and 1 tbsp Vino Cotto in a bowl and gently toss.
Place salad mix on a serving plate. Top with figs, goat’s curd and a sprinkle of walnuts. Drizzle extra oil and remaining Vino Cotto. Season to taste.