Fig, Dry-Cured Ham, and Blue Cheese Salad

1. 1

   Roast the pine nuts in a frying pan.

2. 2

   Crumble the blue cheese into large pieces.

3. 3

   Cut the figs into 4 pieces.

4. 4

   Place the salad greens on a plate and top nicely with the fig and ham.

5. 5

   Sprinkle the blue cheese and pine nuts on top and drizzle with the pomegranate/balsamic glaze.

6. 6

   The glaze is pretty sweet, so only use a small amount.

7. 7

   Lastly, drizzle with olive oil.

8. 8

   Optionally season with black pepper and enjoy.

9. 9

   Balsamic glaze: Balsamic vinegar 60 ml, Pomegranate or Apple juice 90 ml.

10. 10

    Boil until reduced to 2 - 2.5 tablespoons and syrupy.

11. 11

    Pomegranate glaze is a sweet and sour sauce concentrated to the same thickness as honey.

* Per serving · 4 servings · Values may vary.

No additional tips available.