|
Firstly grate the parmesan and place
on a non stick tray in 4 ,3 inch diameter circles. Place in
an oven at 220c / 425f / gas mark 7 and cook for 4-5 minutes
till melted and golden brown. Once melted leave to cool for
a while and allow the cheese to harden slightly. The
parmesan should be bendy but not solid again. Take the
parmesan of the tray and place on the bottom of a cup and
then place another cup on top of it so the parmesan takes
the shape of the bottom of the cup. Leave to cool
completely, and keep to one side.
Cut the top of the fig off and criss cross
a knife thru the top much like you would on a jacket potato.
Place on a baking tray and bake for 10mins at 165c /
325f / gas mark 3.
While the figs are baking in the oven make
the dressing. Take the mustard, honey, olive oil and mix in
a bowl with a pinch of seasoning.
Wash the baby spinach and place in the
bottom of the parmesan baskets. Dress with the dressing,
place the warm baked figs on top and serve. |
