Bruno Albouze Fig Salad

Fig Salad

Yields4 ServingsPrep Time20 minsRating


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


Goat Cheese Mixture

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.


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


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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