Recipe - Salad Of Grilled Figs With Parma Ham And A Honey And Lemon

2 125 g Goat's Cheeses;
(British)
125 g Hazelnuts
2 tablespoon Hazelnut Oil
1 bn Watercress or American Cress
1 Good Handful of Rocket
Leaves
1 Few Light Green Extra Fine
Frisee Leaves

DRESSING
55 g Redcurrants; plus a few
extra
; sprigs
1 teaspoon Sugar
1 tablespoon White Wine Vinegar
4 tablespoon Extra Virgin Hazelnut Oil
Salt & Pepper

MANGO SALSA
1 Mango; ( minced )
6 Spring Onions finely
cut or sliced up
2 md Tomatoes; (flesh minced )
1 Lime; (Juice and Zest)
1 Red Chilli finely chopped
1 teaspoon Caster Sugar
Few redcurrants Stripped
from the stems
Seasoning

1. Stir everything together for the salsa and taste for seasoning. Leave
for the flavours to blend.

2. Wash and dry the salad leaves. Chill well.

3. Make the dressing. Liquidise everything together and taste for
seasoning. Warm gently.

4. Either roast or toast the hazelnuts until the skins become papery and
will rub off. Tip them into a tea towel and rub the skins off. Roughly chop
the nuts.

5. Divide each cheese into 2 and reshape into rounds.

6. Roll all sides in the chopped hazelnuts until coated.

7. Drizzle the surface with hazelnut oil and put to chill.

8. Preheat oven or grill. Oven temperature 220ºc / 450ºf / Gas Mark 7.

9. Heat a griddle pan or skillet until very hot.

10. Cook goat's cheese on one side until golden brown. Turn carefully with
a palette knife and cook the second side. It will take about 30 seconds
each side.

11. Remove to an oven tray and either bake or grill for 2 3 minutes until
cheese is heated and slightly melted.

12. Arrange salad leaves on plates. Place hot cheese on top with a sprig of
redcurrants. Drizzle the warm dressing over and around, allowing it to
separate into golden & red pools.

13. Add a spoonful of salsa to each plate and serve.

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NOTES : Chef:Tessa Bramley

Converted by MM_Buster v2.0l.