Fig and Prosciutto Salad
225g/8oz green beans, trimmed
4 tbsp olive oil
4 slices ciabatta, cubed
4 Little Gem (or 2 Boston) lettuces, separated into leaves
75g/3oz thinly sliced prosciutto (dry cured ham), torn into strips
4 figs, quartered
1 tsp Dijon mustard
1 tbsp red wine vinegar
salt and ground black pepper
Parmesan shavings to serve
1 Bring a small pan of water to the boil and cook the beans for 5 minutes or until just tender. Drain well.
2 Heat 1 tbsp oil in a frying pan and fry the ciabatta cubes, turning them frequently, until golden and crisp all over. Drain on kitchen paper and set aside to cool.
3 Put the lettuce in a bowl with the prosciutto, green beans, figs and fried ciabatta. Season lightly with salt and pepper.
4 In a small bowl, mix together the remaining oil with the mustard and vinegar.
5 Drizzle the dressing over the salad and divide among four serving plates. Scatter with Parmesan shavings and serve.