Executive Chef, Lion Gardner of The Blue Moon in Rehoboth Beach, Del., is in the kitchen making mission fig and prosciutto with summer truffles.
One of our audience members tries out the dish we made and she gets a gift card to The Blue Moon in Rehoboth
Mission Fig and Prosciutto with Summer Truffles
1 pint black mission figs, halved
1/4 lb. thinly sliced proscuitto
1/4 lb. bloomy rind cheese
2 tablespoon honey
1/4 cup creme fraiche
2 tablespoons almonds, toasted & chopped
1 fresh rosemary sprig, slightly chopped
olive oil to taste
1/4 cup baby arugula
12 grams summer truffle, thinly sliced
Instructions
Begin by dividing the creme fraiche evenly between four plates. Lay the proscuitto down next, followed by the figs, almonds, honey and goat cheese.
In a small bowl, toss the arugula with some olive oil and the rosemary. Just before serving, warm the cheese with a blow torch taking care not to singe the other ingredients on the plate too much.
Divide the arugula salad between the four plates and top with shaved summer truffle. Serve immediately.
Yield: makes 4 appetizer portions
