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LETTUCE HEARTS WITH GORGONZOLA, PROSCIUTTO AND FRESH FIGS
Lettuce hearts with gorgonzola, prosciutto and fresh figs
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How to:

Keep lettuce crisp

Lettuce keeps better if you store in refrigerator without washing first so that the leaves are dry. Wash the day you are going to use.



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Recipe by: Johanna Wagener, Hemelhuijs
Serves: 6
Category: Easy
Prep time: 15 minutes
Cooking time: 10 minutes
Ingredients:
6 baby gem lettuce, washed and halved
200 g Gorgonzola, crumbed
½ cup walnuts, roasted
9 fresh figs, halved
12 slices prosciutto
Crusty bread, for serving
For the dressing, whisk together:
½ cup balsamic vinegar
2/3 cup olive oil
2 t brown sugar
2 t Dijon mustard
Sea salt and freshly ground black pepper, to taste
Cooking instructions:

On a platter, combine all the ingredients for the salad, then dress generously and serve with crusty bread.



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Useful Tools

conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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