Fig, Pear & Prosciutto Salad

Fig, Pear & Prosciutto Salad

Fig, Pear & Prosciutto Salad

4 Serves


150 g (51/2 oz) baby English spinach
6 white witlof (chicory/Belgian endive) heads
1 nashi pear, quartered and thinly sliced
10 g (½ oz) parmesan cheese, grated
1 pomegranate
8 figs, quartered
1 tablespoon balsamic vinegar glaze
12 prosciutto slices
4 tablespoons olive oil
sea salt and cracked black pepper, to season


Add the spinach, witlof and pear to a mixing bowl. Grate over the parmesan cheese.
Cut the pomegranate in half and squeeze the seeds over the salad.
Place a frying pan over medium heat and drizzle with some olive oil. Add the figs, cooking until browned. Add the balsamic vinegar and toss well. Remove the figs from the heat and set aside on a plate.
Wipe the pan clean and place back over medium heat, add some olive oil and the prosciutto. Fry the prosciutto until crispy on both sides, then remove from heat. Leave to cool slightly, then roughly chop and drain on a paper towel.
Add the figs and the prosciutto to the salad. Dress with olive oil and season with sea salt and cracked black pepper. Gently toss together and serve while the prosciutto is warm.

Processed meats (like salami, prosciutto, etc.) are okay if they have been heated to 75° and consumed hot.
Hard cheeses, such as parmesan, are good to go but check particular types before consuming.


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A House Husbands’ Guide – Cooking for your pregnant partner by Aaron Harvie is the ultimate guide for future fathers wanting to get more involved in their partner’s pregnancy through cooking nutritionally balanced meals.

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