Bruno Albouze Fig Salad
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Fig Salad

Yields4 ServingsPrep Time20 minsRating

Ingredients

Goat Cheese Mixture
 250 g Goat cheese
 50 g Shallots, minced
 8 g Olive oil
 30 g White wine
Vinaigrette
 50 g Golden balsamic vinegar
 5 g Honey
 125 g Olive oil
Plating
 300 g Figs, ripen
 100 g Prosciutto
 50 g Arugula, spinach...
 30 g Pine nuts, lightly toasted
 30 g Radishes

Directions

Goat Cheese Mixture
1

In hot skillet, sweat shallots in olive oil until translucent. Deglaze with wine and reduce to dry; cool. Add shallot mixture to the goat cheese and season with salt and pepper to taste. Use a food processor if desired.

Vinaigrette
2

Emulsion balsamic vinegar with olive oil and honey, and season with salt and pepper to taste.

Plating
3

Arrange fig wedges along with goat cheese mixture rosettes, prosciutto, and radishes slices. Season greens with the vinaigrette and arrange around the elements. Sprinkle pine nuts and serve. Bon AppΓ©tit!

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