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“SARAH’S PROSCIUTTO, FIG & GOAT’S CHEESE SALAD – FEASTING WITH THE FOOD MAG”

We all have those special festive dishes that we love and are close to our hearts, and the team behind the Townsville Food Magazine are no different. From delicious drinks to sumptuous side salads, beautiful bird and delectable desserts, together, our teams’ favourite dishes create the perfect festive spread.

• 100g rocket
• 160g prosciutto
• 8 figs, sliced horizontally
• 100g soft goat’s cheese, crumbled
• 10g pine nuts
• 1 1/2 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• zest of 1 lemon

Wash the rocket and dry it with a clean tea towel or salad spinner. Lay it out on a large dish.

Assemble the prosciutto and figs on top, then crumble over the goat’s cheese and scatter the pine nuts.

To make the dressing, mix the balsamic vinegar with the olive oil and season with salt and pepper.

Drizzle it over the salad and sprinkle the lemon zest over just before serving.

 

To round out your Xmas feast, see also:

• Josh’s Roasted Chicken with Orange and Cherries
• Jaimie’s Signature Cherry Pie
• Kate’s Xmas Sangria

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