100g/4oz walnuts, roughly chopped
1 Tbsp cold pressed extra virgin olive oil
1 Tbsp Balsamic vinegar
A few lettuce leaves
4 slices Prosciutto
Preheat the oven to 180 degrees
First roughly chop the figs and walnuts. In a bowl, add the figs and walnuts and drizzle with the olive oil and balsamic vinegar. Mix together with clean hands. Place in an oven proof dish and cook in the oven for 15 minutes.
Wash and pat dry the lettuce then arrange on a plate along with the Prosciutto. Spoon over the warm figs and drizzle with a little more olive oil. Serve with warm ciabatta.
I would love to make this, however, my fig tree is not yet producing. To buy fresh figs I would need to have them shipped and that means “in bulk”. Really, how many figs can a person eat? I love them but hubby can take them or leave them. We know only a few people in our very small Texas town in the middle. Thank you for the many great recipes though and I hope to see more.
Is the 180 centigrade? Probably 350 F?
Yes Leslie, that’s right 350F. A medium-hot oven.
Simple yet elegant dish and wonderful in its homage to the much under-used fig in the U.S. Great as a starter or as a light supper with a nice chardonnay! Thanks for sharing.
Suggestions for “salty” alternative if unable to use prosciutto for dietary reasons?
You could use feta cheese?
A “soft” blue cheese goes wonderful with fresh figs!
Manchego cheese from Spain is lovely with figs.
I really enjoy the recipes you have put up! When will we get more great food? Thanks!
I am recording some new Autumnal recipe videos this very week so look out for those!
Healthy ingredients once again. Thank you for sharing this delicious recipe Lady Carnarvon. Best wishes.
I love figs..
This was delicious! I found a package of fresh figs at our local Trader Joe’s today and thought I’d try your recipe for Roasted Fig Salad. It was luscious. The fig juices, olive oil, and balsamic vinegar made a lovely dressing that drizzled down through the baby greens. I served it with salmon and a brown rice with summer squash stir fry. We will make this a regular treat whenever we come across fresh figs. Thank you for sharing this recipe!
Good day Lady Carnarvon
I love eating figs, and have very fond memories of ‘gorging’ myself on them as a child when we lived in a warm climate. Sadly, now we’re unable to get fresh figs as the climate we’ve moved to is too cold. How would you modify your recipe is you were to use dried figs instead?
Thank you in advance.
It would probably be best to soak the figs first so that they plump up a bit. You could use hot water or perhaps Earl Grey Tea.
Good Evening, Lady Carnarvon
Is one fresh fig variety best for baking this recipe or personal preference? We can get several varieties at whole foods.
Thank you for your advice,
I just get what looks most ripe and is in season !
While working as a Maternity Nanny, once, a delightful chef made a fig salad for me (she would double as the one and only baby hiccup dissipator!) I have ever since been wanting to make it again.
I am so pleased to have found this recipe! I have tried it and I am very pleased!
Hello lady Caernarfon lovely receipes. Would be great I another cook book I asked for xmas at highclere.brilliant.book.best wishes Alice staffieri
Thank you – I would like to do another one!
Simple and elegant! Thank you! Must wait for fig season in Canada.
I love figs, picking and eating!!
Dear Lady Carnarvon,
We love your posts and Highclere videos, particularly when you and your husband do cocktail hour!
Here in the Canadian Rockies, fresh figs are hard to come by. I wonder if you think one could re-constitute the dried variety for this recipe?
Thank you for bringing bits of your daily life into ours!
Que buena receta!!.
Gracias por compartirla.