Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
The secret is out — Portugal is a food and wine lover's dream destination!
Join me for a special sailing aboard a magnificent luxury river ship!
Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
We all know that figs and prosciutto are a marriage made in heaven. Figs have a subtle sweetness and are really good for you! When buying prosciutto, make sure to ask your "deli man" to slice you nice thin slices of Italian prosciutto, either Prosciutto di Parma or Prosciutto di San Danielle. The real stuff makes all the difference and really brings this salad alive!
Wine suggestion: Sauvignon Blanc or Pinot Grigio
9 fresh figs, halved4 tablespoons extra virgin olive oil1 tablespoons red wine vinegar2 tablespoons fig balsamic vinegarSalt and freshly ground black pepper4 heads Little Gem lettuces, leaves separated and left whole½ cup almonds, toasted and very coarsely chopped6 to 9 thin slices prosciutto, about 3 ounces
Preheat an outdoor grill.
Brush the cut side of the figs with 1 tablespoon of the olive oil. Set aside.Whisk together the remaining 3 tablespoon extra virgin olive oil, red wine vinegar and fig balsamic vinegar. Season with salt and pepper. Grill the cut side of the figs until warm.
In a large bowl, toss together the Little Gems, almonds and the vinaigrette. Place on a platter and garnish with the figs and ribbons of prosciutto.
Note: If you can't find Littl Gem lettuce, use butter lettuce or baby romaine.
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