Fig and Blueberry Salad with Crème Fraiche, Mint and Prosciutto
½ cup crème fraiche
1 teaspoon grated fresh lemon zest
2 teaspoons fresh lemon juice
1 tablespoon water
12 fresh figs, stemmed, halved, about ¾ to 1 pound
2 cups blueberries, about ¾ pound
¼ cup fresh mint leaves
6 thin slices prosciutto, about 3 ounces
Fresh mint sprigs as a garnish
Lemon wedges as a garnish
In a bowl, whisk together the crème fraiche, lemon zest, lemon juice and water. Season with salt.
Place the figs on a large platter, some with the cut sides up, some with the cut sides down, overlapping slightly. Sprinkle the blueberries onto the top. Drizzle the lemon crème fraiche on top.
Pile the mint leaves on top of one another and roll them up. Cut the mint into thin slices. Cut the prosciutto across into ½-inch strips. Sprinkle the mint and prosciutto onto the figs and lemon crème fraiche.
Garnish with mint sprigs and lemon wedges and serve.