Kangaroo prosciutto, fig and blue cheese salad

Transform an Italian-style salad with kangaroo prosciutto - its a creative dish worth flying the flag for.

Blanch beans in salted boiling water for 1 minute until tender. Drain and refresh.
Whisk together oil, balsamic and maple syrup, season, then set aside.
Arrange beans, salad leaves and figs on a platter. Top with prosciutto and blue cheese, season, then drizzle with dressing.

Source

125g baby green beans, trimmed

2 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp maple syrup

100g mixed salad leaves

6 fresh figs, halved or quartered

8 slices kangaroo prosciutto

50g blue cheese, crumbled

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