Recipe courtesy of Chef Evan Treadwell, Dolphin Bay Hotel and Residences, Lido Restaurant.
| 12 | Black Mission figs, halved lengthwise |
| 8 ounces | Cypress Grove Humboldt Fog Goat Cheese |
| 24 slices | Prosciutto or Serrano ham, sliced very thin and wide enough to wrap around the middle of each fig half |
| 8 ounces | Aged balsamic vinegar, reduced to 4 ounces |
| ¼ cup | Walnut halves, toasted |
| ⅛ cup | Pomegranate seeds |
| 2 cups | Assorted baby lettuces or mixed greens |
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Simmer balsamic vinegar in a small sauce pan 5-7 minutes or until vinegar is reduced by half.
Press a small quantity of goat cheese into the sliced side of the fig half. Wrap a very thin slice of ham around the middle of the fig so that the stem and lower portion of the fig can be seen and so that the flat front is smooth for grilling.
Heat a cast-iron grill on the stove or barbecue until very hot. Brush the face of the fig slightly with olive oil. Lay the figs face down on the grill for 20 seconds, rotate 45 degrees and cook for 20 seconds more. Turn the figs over and cook until warmed, about 1 minute.
Place baby lettuce in the center of an individual or large platter. Arrange figs around the lettuce, grilled side up. Drizzle balsamic vinegar reduction over figs and around plate. Finish presentation with a sprinkle of pomegranate seeds and toasted walnuts.
Serves 6. |
