Enjoy an appetizer full of flavor with perfumed aromas for a special lunch or dinner. Surely you are going to prepare them on more than one occasion.
Ingredients
8 figs
70g of gorgonzola cheese
Assorted romaine, endive or french lettuces
10 walnuts
4 slices of Iberian ham
1 tablespoon of the Volcano Honey: wild sunflower Blossom
1 tablespoon of olive oil
Salt and pepper to taste
For the vinaigrette
1 shallot
1 tablespoon of the Volcano Honey: wild sunflower Blossom
1 tablespoon balsamic vinegar
1 tablespoon of olive oil
Black pepper to taste
Salt to taste
Preparation
To intensify the flavors, start with the vinaigrette. In a bowl, place the finely chopped shallot, add pepper, honey, butter, vinegar, salt and oil, beat until it emulsifies.
Preheat the oven to 200ºC. Wash the figs and cut their crown. With the help of a spoon, carefully remove the pulp and place in a bowl, add the gorgonzola cheese in small pieces and mix with a fork until you get a paste.
Garnish with the honey, butter, black pepper and salt. Fill the figs with the mixture, place them in a greased baking tray and put their crowns back on. Add a drizzle of olive oil and bake for 10 minutes. Meanwhile, wash the lettuce leaves and cut the ham strips to add to the plate later. Place the figs in the center of the plate and spread the lettuce leaves, ham and walnuts around. Coat everything with the honey vinaigrette and serve.
