Page 170 - COMING UNSTUCK by Sara tuck
P. 170
autumn salad This is the most simple,
elegant lunch or entrée –
with figs and really it’s just a matter of
construction, on the table in
5 minutes!
& proscuitto
Serves 6 for lunch Heat sugar and water in a small frying pan over a medium heat
until sugar has gone white and crystally and is just starting
2 tbsp sugar to turn a caramel colour. Add walnuts and sea salt and give it
1 tsp water a shake around. Keep cooking another minute until walnuts are
½ cup walnut pieces toasted and sugar has melted and lightly coated them. Remove
½ tsp sea salt from the heat, tip onto a plate lined with baking paper and leave
8 cups mixed lettuce leaves to cool. Divide salad leaves among 6 serving plates. Top with
6-12 figs, halved if small figs, prosciutto slices, crumbled blue cheese and a sprinkling of
(use 12) and quartered if large nuts. Drizzle with olive oil and balsamic vinegar and serve with
(use 6) sea salt and pepper on the side.
100g (3½ oz) prosciutto slices
150g (5 oz) hard blue cheese
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
sea salt & freshly ground pepper
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