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Fig, Prosciutto And Goat’s Cheese Salad With Citrus Vinaigrette

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup grated parmesan

8 slices prosciutto di Parma, roughly torn

4 x black mission figs, quartered

80 g chèvre

Two handfuls of mixed baby greens

Juice of 1/2 lemon, approximately 2 tablespoons

Zest of 1/2 lemon, finely grated

1-2 tsp rice wine or white wine vinegar

1 tbsp finely snipped chives

1-2 x cloves garlic, finely minced (optional)

9 tbsp olive oil, or to taste

Salt and freshly ground black pepper

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