It’s only 2 sleeps until christmas eve today, its so crazy how fast this month have passed by! Today I’m going to a baby shower, we’re going to surprise a friend of ours who’s having her second baby early next year and early tomorrow were leaving to go to my parents house to celebrate christmas. So I’ve been packing, baking and getting the last christmas duties sorted the whole day today, probably forgotten half of everything that I need to do or have with me. My brain is a bit chaotic today, I had to go to the store to buy creme cheese to make frosting for my cupcakes and when I got home I realized I picked up garlic creme cheese instead of regular one. Probably not the greatest combination with white chocolate.
Continuing on the healthy and light food-theme before all christmas-food, this makes a perfect light lunch before having a heavier dinner later on. I love the fig-pork combination, salty and sweet and just perfect.
80 g rocket
2 small pears (I used bartlett)
2-3 small figs
100 g prosciutto
4 tbsp good quality olive oil
2 tbsp balsamic vinegar
2 tbsp honey
A handfull pine nuts
How to put it together;
Start with preheating your oven to 175 degrees, then line a baking tray with parchment paper and place the prosciutto on top with some space in-between. Let them crisp up in the oven, it usually takes 10-15min but watch them carefully because they burn quickly! Take them out and let them cool down on a wire rack.
When the porkios is out of the oven, quarter the figs and put them in for 10 min. At them same time start preparing the rest. Wash the rocket then place it on a plate, then cut the pears thinly and lay it on top. Whisk up the vinaigrette with the vinegar, oil and honey. Serve this on the side and when the figs are ready, place them on the plate together with the porkitos. Drizzle the vinaigrette over, then serve and enjoy!