Ingredients
4 ripe figs
2 tablespoons honey
4 ounces arugula (rocket leaves)
4 tablespoons olive oil
4 ounces soft mild goat cheese
1 tablespoon aged balsamic vinegar
4 slices of Prosciutto (Parma ham)
Preparation
Wash the figs, cut off the stem and cut a deep X on the stem end. Warm the honey and drizzle a 1/2 tablespoon into each fig. Place the figs on a grill pan and grill under the broiler for 2 minutes, or until partly cooked. Allow to cool to room temperature then stuff each fig with 1 ounce of goat cheese. Turn each fig upside down onto the centre of a Prosciutto slice and the wrap the fig into a little parcel with the ham. Set these aside for a moment and toss the washed and dried arugula leaves with the vinegar and half of the oil. Heat the remaining oil in a small frypan and fry the fig parcels, starting with the “seam” side, flattening them slightly and then turning only once to fry the other side. Fry about 3-4 minutes each side, or until the ham crisps up and seals together somewhat. Divide the dressed arugula onto four small serving plates and top each with a fig parcel. (You can make less salad and serve two parcels to each person for a more filling appetizer.)
