Grilled Goat Cheese-stuffed Prosciutto Salad

IMG_0484.JPGA friend served me this salad and it is absolutely delicious! A great combination of ingredients and very easy to make. You can either grill the prosciutto and chevre rolls on the barbeque or use the oven to cook them.
I made my own raspberry viniagrette, but if you want to make it a bit easier you can buy the raspberry viniagrette at the supermarket and just add olive oil and honey.

Ingredients (serves 4):
12 slices of prossciutto or serrano ham
4 fresh figs cut into 6 wedges
75-100 g Chevre
Mixed salad made from field (feld), bulls blood and batavia lettuce
2 tablespoons of pine nuts

For the Raspberry Viniagrette Dressing:
½ cup white wine vinegar
¼ cup olive oil
¼ cup fresh or frozen raspberries
2 teaspoons honey

Preheat the oven to 225° C or heat the grill. Add the salad leaves and the figs to 4 plates. Cut the chevre into 12 equal pieces and wrap with a slice of prosciutto. Place the prosciutto and chevre rolls on a baking tray and cook in the oven for 5 minutes or until the cheese starts to melt. If you are using the grill add the rolls to the barbecue and grill on all sides until the prosciutto is starting to become crispy and the cheese starts to melt, about 2 to 3 minutes. While you are cooking the rolls add the pine nuts to a frying pan and roast them for a minute or so. Make sure they don’t burn. Add the prosciutto rolls, and the pine nuts to the plates and drizzle some Raspberry Viniagrette over the salad and serve.


For the Raspberry Viniagrette Dressing:
Put all ingredients in blender or food processor and blend until smooth.
Store in the fridge for up to four days, though it is best when used freshly made.


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