Fig Prosciutto And Goats Cheese Salad With Citrus Vinaigrette
Ingredients
- 1/2 cup grated Parmesan
- 8 slices Prosciutto di Parma, roughly torn
- 4 x black mission figs, quartered
- 80 g chèvre
- Two handfuls of mixed baby greens
- Juice of 1/2 lemon, approximately 2 tablespoons
- Zest of 1/2 lemon, finely grated
- 1-2 tsp rice wine or white wine vinegar
- 1 tbsp finely snipped chives
- 1-2 x cloves garlic, finely minced (optional)
- 9 tbsp olive oil, or to taste
- Salt and freshly ground black pepper
Instructions
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