Recipe - Salad Of Frisee Radicchio Pears Pomegranate And Persimmon

2 tablespoon Virgin olive oil
85 g Feta cheese
6 Fresh figs; washed
One half Lemon; juice of
2 teaspoon Pink pepper corns; crushed
4 sl Parma ham
Seasoning
Flat leaf parsley

MIXED SALAD LEAVES
Frisee
Curly radicchio
Oak
Lambs
Dandelion

HONEY AND LEMON GRASS DRESSI
(make 3 days ahead)
1 tablespoon Clear honey
2 tablespoon White wine vinegar
2 tablespoon Walnut oil
1 Stick lemon grass; trimmed
Rind and juice of One half lemon

Firstly, make the dressing. Roughly chop the lemon grass and place into a
pan. Add the lemon and white wine vinegar and bring to the boil. Add the
honey. Remove from the heat and pour into a sterilised bottle. Add the
walnut oil and leave for at least 3 days before using.

Roughly chop the lemon grass and place into a pan. Add the lemon and white
wine vinegar and bring up to the boil. Add the honey. Remove from the heat
and pour into a sterilised bottle. Add the walnut oil and leave for at
least 3 days before using.

Lightly oil a tray (suitable to fit under the grill). Slice the feta cheese
carefully and place on the greased tray. Cut each fig into 4 and place on
the tray. Brush the feta and figs with the oil. Dust the feta cheese with
the peppercorns and lemon juice and grill for approximately 4 minutes.

At the last minute mix the salad leaves with a little dressing and place in
the centre of the plate. Add the ham, feta and figs. Drizzle with the honey
and lemon grass dressing.

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