Fig, Prosciutto and Blue Cheese Salad

Ingredients

200g Cinderella Figs
100-120g bag rocket
½ cup raw walnuts, toasted* and roughly chopped
6-8 pieces of prosciutto
100g wedge creamy blue cheese, crumbled

Dressing:
¼ cup freshly squeezed orange juice
¼ cup olive oil
2 Tbsp balsamic vinegar
1 tsp brown sugar
1 tsp Dijon mustard

Method

1. Cut Cinderella Figs into 2-3 pieces, removing any stalks if necessary.
2. To make the dressing: Place all the ingredients in a screw top jar and shake well to combine ingredients.
3. To assemble the salad layer rocket leaves, toasted walnuts, figs, prosciutto and crumbled blue cheese. Just before serving pour over dressing.

Notes

*To toast walnuts – preheat oven to 200°C (fan assisted). Place walnuts on an oven tray in a single layer. Bake for about 5 minutes or until toasted – being careful not to let them burn. Alternatively toast in a dry frying pan over a medium heat.

Replace blue cheese with feta, if wished.

Replace walnuts with cashews, if wished.

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