Fig, Gorgonzola & prosciutto salad

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• CFL recipes

  07 November 2007

  CFL recipes rated and commented on this recipe

  

  I quartered the figs instead of halving them as I thought this looked prettier. I also didn't serve as many as two per person. I did 5 or 6 quarters (according to appetite) each and this was perfect. It was a starter for a dinner party for 9 and everyone loved it - I was even asked for the recipe.

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• linda`s

  24 February 2008

  linda`s commented on this recipe

  fresh figs just enhanced with the cheese and prosciutto, I`ve used this recipe several times, used stilton as my own preferrance, although you only need small amount, also like it wih rocket instead of watercress.

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• linda`s

  24 February 2008

  linda`s rated this recipe

  

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• heather

  16 May 2008

  heather commented on this recipe

  Loved the look of this so went out and bought all the ingredients and then found out that figs weren't in season! I used halved boiled eggs from our chickens to redeem the situation and it worked well.

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• Ted

  25 August 2008

  Ted commented on this recipe

  Figs in Season in Spain at the moment so i have a lot of them, i used serrano ham , but had no Watercress, fresh Spinach leaves were used instead. Delicious. I had this for lunch today. next week family arriving from England so there will be more made

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• novice

  13 June 2009

  novice rated and commented on this recipe

  

  I quartered the figs and used one fig per person. I used a mixture of Swiss chard and rocket (pre-packed salad ) and used crumbled feta cheese as I don't like gorgonzola . Also used just one slice of prociutto which was enough for a starter portion, as we hada full main meal to follow. Instead of balsalmic vinegar, I arranged the ingredients and put a little wine jelly in the middle of the dish, and simply drizzled the olive oil over the salad. Not a crumb left on any plate!

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• goodgrub

  24 September 2009

  goodgrub commented on this recipe

  The fig tree in my garden was crying out for a recipe like this

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• Peta

  28 September 2009

  Peta rated and commented on this recipe

  

  Like others, we adapted this one to match what we had; parma ham & feta from the butcher's deli counter, figs from the greengrocer and a mix of young spinach and cut and come again green leaves from the lettuce, picked straight out of the greenhouse - YUM!! This one is definitely in the family list of do again

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• YK

  29 September 2009

  YK rated and commented on this recipe

  

  The store was out of figs, so I used ripe pears, which worked perfectly. Next time I will try with figs.

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• Mary H

  30 October 2009

  Mary H rated and commented on this recipe

  

  Have made this quite a few times for friends and it's been voted a hit everytime with requests for the recipe - such a simple dish, quick and easy but tastes delicious!

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• loulabelle

  20 May 2010

  loulabelle rated and commented on this recipe

  

  Fantastic for a dinner party starter as it's so easy to make quickly before your guests sit down. Used 2 figs per person cut in quarters and dolcelatte cheese as it was cheaper than gorgonzola. Drizzled with the dressing and served with ciabatta all my guests said yum!

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• Mrs Horse

  01 September 2010

  Mrs Horse rated and commented on this recipe

  

  Made this for lunch for husbandeenee and I, worked wonderfully though I didn't have watercress and I used Parmesan as didn't have the recipe cheeses. Still yummy though! Also used loads more figs as it was for a lunch rather than starter.

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• shelly

  12 September 2010

  shelly rated and commented on this recipe

  

  Made this as a starter for dinner party. Tastes were amazing, very simple and looked very impressive. Def do again.

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• Caroline

  22 November 2010

  Caroline rated and commented on this recipe

  

  So simple, easy and looks good. A perfect simple 'cheat' starter that will always go down well. I've also used this as a salad (without prosceutto) to serve with pate as a starter.

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• Barbara

  29 October 2011

  Barbara rated and commented on this recipe

  

  excellent

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• Mithi

  25 January 2012

  Mithi rated and commented on this recipe

  

  Delish! Used it with baby spinach and goats cheese and it was wonderful!

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Ingredients

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 4 ripe figs , halved
• 100g Gorgonzola or dolcelatte , roughly sliced
• 6 slices prosciutto
• 2 handfuls watercress , woody stems removed

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 10 minutes

Ingredients

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 4 ripe figs , halved
• 100g Gorgonzola or dolcelatte , roughly sliced
• 6 slices prosciutto
• 2 handfuls watercress , woody stems removed

454 kcalories, protein 21.9g, carbohydrate 12.9g, fat 35.4 g, saturated fat 12.4g, fibre 2.4g, salt 2.85 g

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