Fleming says September is always an exciting time of year for chefs and foodies.
“The start of spring brings a wonderful supply of new-season produce to enjoy and get creative with. This salad is so simple but is all about the diversity and balance of flavours.
“Blood oranges are without a doubt one of my favourite citrus products due to their ability to add both sweet and sharp flavours to a dish.”
Prosciutto, Goats Curd & Blood Orange Salad
Preparation time: 15 minutes
6 slices of prosciutto
150g goats curd
200g rocket lettuce
2 blood oranges
1 red onion
Extra virgin olive oil
Cracked black pepper and sea salt
- Take out a medium salad platter and a mixing bowl. Into your mixing bowl, place the rocket, sea salt and olive oil and dress the leaves before placing onto the salad platter to form a bed/base.
- Drape slices of prosciutto over the rocket. Place the finely sliced red onion and blood-orange segments into your mixing bowl and then place over your prosciutto.
- Using a teaspoon, start placing scoops of goats curd over the salad. Generously drizzle vincotto over the top, add a final crack of black pepper and you are ready to serve.
We value local independent journalism. We hope you do too.
InDaily provides valuable, local independent journalism in South Australia. As a news organisation it offers an alternative to The Advertiser, a different voice and a closer look at what is happening in our city and state for free. Any contribution to help fund our work is appreciated. Please click below to become an InDaily supporter.