The sweet and salty classic combo of the summer.
12 Figs (any variety)
6 oz Prosciutto
Almond Salsa Verde
Yield: 2 cups
2 cups whole almonds, toasted
1 TBSP red wine vinegar
1 TBSP sherry vinegar
1 cup parsley leaves, picked off the stem (loosely packed)
1/2 cup mint leaves (loosely packed)
1 cup high quality olive oil
Brunoise the shallot and add to a small bowl. Season with a pinch of salt and cover with red wine vinegar and sherry vinegar. Set aside for 10 minutes.
Rough chop the toasted almonds and add to a medium size mixing bowl. There should not be any whole or large almonds.
Finely chop parsley and mint. If you have a mortar and pestle, pound the herbs into a paste with a pinch of maldon sea salt, if not just chop herbs as finely as you can. Add herbs to the bowl with the almonds.
Strain shallots from vinegar and add the shallots to the bowl with the almonds. Add a pinch of maldon salt, cover in olive oil and stir to combine. Taste and add more salt or a splash of vinegar to reach your desired flavor profile. The consistency of the salsa verde is based on how fine your chop your ingredients and how much oil you add.
Slice the figs into desired sizes, try mixing up the sizes by halving smaller figs and quartering larger figs.
Assemble figs and prosciutto onto serving dish. Season figs with maldon salt, and spoon almond salsa verde over the figs and plate. Garnish with torn mint leaves.