4 people
  • 10 each figs ripened and halved
  • 2 large yellow heirloom tomatoes
  • 2 each red radish sliced thin
  • 2 oz gouda shaved
  • 4 oz prosciutto sliced thin (try the duck prosciutto)
  • 2 tbsp balsamic vinegar
  • 2 oz watercress
  • 3 tbsp olive oil
  • salt and pepper to taste

Pesto aioli

Nutritional information

Calories: 308kcalCarbohydrates: 5gProtein: 9gFat: 28gSaturated Fat: 8gCholesterol: 37mgSodium: 697mgPotassium: 129mgFiber: 1gSugar: 3gVitamin A: 1181IUVitamin C: 6mgCalcium: 169mgIron: 1mg
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 people

For the tomato and fig salad

  • fig and prosciutto recipe
  • On the bottom of 2 plates, spread some of the pesto aioli. Place sliced tomatoes around the plate. Add some of the halved figs next to the tomatoes. Place a thin slice of prosciutto, next to each fig. Then season the tomatoes with salt. Add a thin slice of radish next to the figs. Place a shaved piece of gouda next to each fig. lightly dress the watercress with oil and salt. Sporadically place the watercress around the plate. FInish the dish with a drizzle of balsamic and olive oil. Serve and enjoy!
    fig and prosciutto recipe

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