Executive Chef, Lion Gardner of The Blue Moon in Rehoboth Beach, Del., is in the kitchen making mission fig and prosciutto with summer truffles.
Mission Fig and Prosciutto with Summer Truffles
1 pint black mission figs, halved1/4 lb. thinly sliced proscuitto1/4 lb. bloomy rind cheese2 tablespoon honey1/4 cup creme fraiche2 tablespoons almonds, toasted & chopped1 fresh rosemary sprig, slightly choppedolive oil to taste1/4 cup baby arugula12 grams summer truffle, thinly slicedInstructionsBegin 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
