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Fig Au Gratin with Goat Cheese, Orange and Serrano Ham, Beetroot Salad

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Fig Au Gratin with Goat Cheese, Orange and Serrano Ham, Beetroot Salad

The perfect fig au gratin with goat cheese, orange and serrano ham, beetroot salad recipe with a picture and simple step-by-step instructions.

For the figs:

  • 5 Pc. Figs
  • 100 g Mild goat cheese
  • 1 Pc. Orange
  • 5 disc Serrano ham

For the beetroot salad:

  • 2 Pc. Beetroot fresh
  • 1 Pc. Apple
  • 1 cups Creme fraiche Cheese
  • 10 Pc. Walnuts
  1. Cut the figs crosswise and fill with the goat cheese, season a little and then put in the oven at 190 degrees. When the cheese starts to run, remove the figs, wrap the Serrano ham around the figs and sprinkle with orange zest.
  2. Peel and coarsely grate the beetroot. Peel the apple and grate roughly as well. Roughly chop the walnuts and stir in. Season the creme fraiche with honey and lemon and stir into the beetroot and apple mixture. Chill and let it steep.
Dinner
European
fig au gratin with goat cheese, orange and serrano ham, beetroot salad

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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