This is so good warm creamy goat cheese, salty Parma ham and voluptuous sweet figs nestled in a beg of green leaves and drizzled with delicious balsamic vinegar. I have specified spinach leaves for this salad however, you may use any leaves you like. I always have baby spinach in the fridge as I think it keeps better than any other packet of leaves.
If you find your figs aren’t as ripe and sweet as you would like them to be you can pop them under the grill, the heat somehow seems to bring out the sweetness.
For a meat free version, I would suggest swapping the Parma ham for some salty black olives. This is so easy it can hardly even be called a recipe, it’s so simple but here it is anyways
AuthordanieldiverCategoryEveryday EasyLine serving plates or bowls with spinach leaves.
Cut the figs into quarters or eights if they are large. Arrange them in the plates or bowls and tear over parma ham.
Heat a dry non stick pan over a medium heat then add the goats cheese and cook for a moment until bronzed, flip over and repeat on the other side. Arrange the goats cheese on top of the salad and drizzle with balsamic vinegar.
Ingredients
Directions
Line serving plates or bowls with spinach leaves.
Cut the figs into quarters or eights if they are large. Arrange them in the plates or bowls and tear over parma ham.
Heat a dry non stick pan over a medium heat then add the goats cheese and cook for a moment until bronzed, flip over and repeat on the other side. Arrange the goats cheese on top of the salad and drizzle with balsamic vinegar.
For more delicious salad recipes why not check out the following:
