SERVES 4
PREPARATION 15 MINS
COOKING N/A
8 ripe figs, halved or quartered
16 slices Parma ham
2 small fennel bulbs, trimmed and thinly sliced
2 heads little gem lettuce, leaves separated
Large handful mint leaves, roughly chopped
2 handfuls rocket
2tbsp orange juice
3tbsp extra virgin olive oil
1tsp Dijon mustard
50g (1¾oz) hazelnuts, toasted
1. Combine the figs, Parma ham, fennel, lettuce, mint and rocket in a large bowl.
2. Place the orange juice, oil and mustard into a screw-top jar and shake until combined.
3. Coarsely crush the hazelnuts with a rolling pin.
4. Place the salad on a large platter and spoon over the dressing. Top with the crushed nuts. Season with a little salt and freshly ground black pepper.
TIP
Toast the nuts by tossing them in a frying pan with no oil, over a medium heat, for 2-3 minutes, or until golden.