Whipped Goat's Cheese, Fig and Crispy Parma Ham Salad with Honey Mustard Dressing
Sun, 8 August 2021
Lizzy Lyons' Whipped Goat's Cheese, Fig and Crispy Parma Ham Salad with Honey Mustard Dressing
Ingredients: 100g soft goat's cheese 100g cream cheese 200g mixed leaves 100g walnuts and pecan nuts Tblsp maple syrup Tsp brown sugar 3 figs (or dates) 10 cherry tomatoes 1 avocado 4 slices Parma ham 2 slices of crusty garlic bread Parsley
Dressing Ingredients: 1tbsp French mustard 1tbsp honey 1clove garlic, peeled and crushed 1tsp balsamic vinegar 2tbsp cider vinegar 6tbsp sunflower oil or rapeseed oil Salt and pepper
Method:
1. Whip the goat's cheese and cream cheese together and set aside.
2. Wash the salad leaves ( I usually steep them in lemon juice and a sprinkle of salt) and spin or pat dry.
3. Pre heat the oven to 160C. Place the nuts in a bowl and drizzle over the maple syrup ensuring they are coated evenly and sprinkle over the sugar. Place in the oven for 8/10 minutes.
4. Cut the figs down the middle and place flesh side down on a heated pan for 2 mins on each side till charred.
5. Place the salad leaves in a bowl or large salad plate, cut the cherry tomatoes in halves and place on top the salad leaves, half the avocado and slice on top of the leaves.
6. Preheat the pan top fry each side of the Parma hima until brown and crisp.
7. Make quenelles out of the whipped goat's/cream cheese using 2 dessert spoons to make them into oval shapes. Place on top of the leaves with the figs dotted around the cheese.
8. Crush the walnuts on top and place the crispy Parma ham on top. Serve with a slice of crusty garlic bread and a sprinkle of parsley.
9. Put all the dressing ingredients in a jar, secure the lid and shake vigorously. The drizzle over the salad.
