| Servings | Prep Time |
| 4servings | 15minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
Ingredients
- 1 large oakleaf lettuce separated
- 4 ripe figs
- 100 g prosciutto cut into strips
- 16 fresh basil leaves thinly sliced
- 40 g parmesan
- Orange Vinaigrette
- 1 1/2 tbsp orange juice
- 1 tsp balsamic vinegar
- 1 tsp wholegrain mustard
- 1/2 tsp orange zest grated
- 1/3 cup olive oil
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- To make the vinaigrette, mix the orange juice, vinegar, mustard and orange zest in a small bowl. Whisk in the oil until thoroughly combined.
- Place the lettuce in a large bowl. Drizzle the vinaigrette over the lettuce and gently mix to coat. Divide the lettuce among four serving plates.
- Quarter the figs lengthwise. If desired, use a sharp knife to make small incisions just underneath to skin to make it easier to remove the flesh when eating.
- Place the figs beside the lettuce. Arrange the prosciutto strips and basil over the figs and shave the parmesan over the top to serve.
Recipe Notes
Tip: If fresh figs are not available, you can substitute dried figs- coarsely chop one soft, dried fig per person and sprinkle over the salad.
Per serving: 299 calories, 12 g protein, 26 g fat (7 g saturated fat), 6 g carbohydrate (5 g sugars), 2 g fibre, 474 mg sodium
