Figs With Duck Prosciutto and Sorrel
- Total Time
- 15 minutes
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Ingredients
- 2teaspoons honey
- 1teaspoon Dijon mustard
- 5ounces duck prosciutto, cut thinly into 4-inch-long slices (see note)
- 12sorrel leaves, stacked, sliced in half lengthwise
- 12ripe figs, halved lengthwise
Nutritional analysis per serving (12 servings)
66 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 4 grams protein; 325 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, whisk together the honey and mustard.
- Step 2
On a work surface, lay out the prosciutto slices and top each with a sorrel strip. Using a pastry brush, coat each lightly with some of the honey mustard. Place a fig, rounded side down, in the middle of each strip and wrap the prosciutto and sorrel around it. Push a toothpick from the base of each parcel through the top, pinning together the overlapping prosciutto and sorrel. Transfer to a serving platter and serve.
- Available by mail order from D'Artagnan, (800) 327-8246.
Private Notes