Rocket, Fig & Pecorino Salad with Honey and Balsamic

This is such a quick and easy salad to throw togther, essential to make during Summer when you’ll find fresh and seasonal summer fruits in abundance at your local market.  In this recipe, savoury and sweet flavours marry well together, and although this would be a perfect accompaniment to a Summer barbecue, it is also delicious and quite a meal by itself.

Rocket, Fig & Pecorino Salad with Honey and Balsamic

  • 80g rocket (rucola)
  • 10 -15 basil leaves
  • 200g pecorino cheese, roughly chopped
  • 6-8 sweet, ripe figs (green or black)
  • 4 tablespoons pine nuts
  • 100g prosciutto crudo
  • 2 ripe freestone yellow peaches, cut into cubes
  • 2 tablespoons honey
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic syrup
  • salt & pepper
  1. In a large bowl add rocket, basil leaves, pecorino cheese and peaches.
  2. Add pine nuts to a small frying pan and toast lightly.  Pay close attention they don’t burn. Remove and put aside.
  3. Slice figs into quarters.
  4. In a small bowl, whisk together olive oil, honey and balsamic syrup. Add salt & pepper to taste.
  5. Pour half of the honey balsamic dressing over rocket and toss well until dressing covers leaves well.
  6. Heap rocket, basil, pecorino and peaches on top of a large serving platter.
  7. Tear sliced prosciutto crudo into strips and arrange on top of rocket together with the quartered figs.
  8. Sprinkle toasted pine nuts on top and drizzle over remaining dressing.

Insalata di Rucola, Fichi e Pecorino con Miele & Balsamico

  • 80g rucola
  • 10 -15 foglie di basilico
  • 200g di pecorino, tagliato in pezzi
  • 6-8 fichi maturi (verdi o neri)
  • 4 cucchiai di pinoli
  • 100g prosciutto crudo
  • 2 pesche gialle tagliate in cubetti
  • 2 cucchiai di miele
  • 4 cucchiai di olio extra vergine di oliva
  • 1 cucchiaio di sciroppo di aceto balsamico
  • sale pepe
  1. In una grande ciotola aggiungere la rucola, le foglie di basilico, il pecorino e le pesche.
  2. Aggiungere i pinoli in una piccola teglia e tostare leggermente.  Prestate molta attenzione che non bruciano. Rimuovere e mettere da parte.
  3. Tagliare i fichi in quarti.
  4. In una piccola ciotola, sbattete a mano con una frusta insieme olio d’oliva, miele e il sciroppo di aceto balsamico.  Aggiungere sale e pepe a piacere. Questo è il ‘dressing’.
  5. Versare la metà della miscela (dressing) miele e balsamico sopra la rucola, mescolando bene.
  6. Mettere la rucola, il basilico, il pecorino e le pesche sopra una grande piatto da portata.
  7. Tagliare a mano il prosciutto crudo in strisce e sistemare sulla parte superiore dell’insalata insieme ai fichi.
  8. Aggiungere i pinoli tostati in alto e versare sopra il ‘dressing’ rimanente di miele, olio e balsamico.


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