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  1. Home
  2. autumn salads

Ham and fig salad with blood orange sauce

A fresh and summery salad with sweet figs and a blood orange sauce. - by Chantal Walsh
  • 19 Feb 2016
Ham and fig salad with blood orange sauce
Cook: 30 Minutes - easy - Serves 8 - gluten-free - dairy-free - egg-free
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A fresh and summery salad with sweet figs and a blood orange sauce.

Ingredients

1 ½ cups walnuts

2 small witlof

200 g wild rocket leaves, washed

6 fresh figs, quartered

1 kg reduced-salt ham leg slices

Blood orange sauce

270 g breakfast marmalade

1 cup fresh- squeezed orange juice

⅔ cup Scotch whisky

¼ cup brown sugar, firmly packed

2 tbsp Dijon mustard

Salt and pepper, to taste

Method

  1. To make blood orange sauce, combine all ingredients in a medium saucepan. Whisk over a medium heat until marmalade is melted. Bring to boil. Gently boil, whisking occasionally, for about 15 minutes, or until slightly thickened. Transfer to a heatproof jug. Cool. Refrigerate until cold.
  2. Meanwhile, sprinkle walnuts over an oven tray.
  3. Cook in a moderate oven (180C) for about 6 minutes or until golden. Remove and cool.
  4. Remove and discard any tough outside leaves. Cut off the base and separate leaves. Trim witlof and separate leaves. Wash then drain well on absorbent kitchen paper.
  5. Just before serving, arrange witlof, rocket, figs and ham on two large serving plates. Sprinkle with walnuts. Drizzle with blood orange sauce.
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