German Ham-Wrapped Figs with Marinated Bean Salad and Hazelnuts

An appetizer of wine-soaked figs wrapped in Black Forest ham, and served over a salad of frisee with hazelnuts and yellow and green beans. Recipe created for Germanfoods.org by Chef Hans Roeckenwagner.
Servings: 12
Ingredients
  • 2 cups port wine
  • 1 cinnamon stick
  • 12 figs halved lengthwise
  • 12 thin slices German Black Forest ham or German prosciutto
  • 1/4 cup hazelnut oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon port reduction
  • 1 teaspoon German imported honey
  • 1 teaspoon Bavarian mustard
  • salt and pepper to taste
  • 1/2 pound cooked green and yellow wax beans
  • 1 head frisee trimmed and chopped
  • 1 cup toasted chopped hazelnuts
  • chives to garnish
Instructions
  1. Heat port and cinnamon in a saucepan, reduce liquid to half, and pour over fig halves. Let figs macerate while liquid cools. Drain figs halves, reserving liquid, and wrap in ham. Set aside and make salad.
  2. Whisk together oil, vinegar, port reduction, honey, Bavarian mustard and salt and pepper. Toss with beans and frisee. To serve, place some salad in middle of each plate and top with 1-2 ham-wrapped figs. Garnish with chopped hazelnuts and chives.
Credit:
Created exclusively for GermanFoods.org by renowned German Chef Hans Röckenwagner
An appetizer of wine-soaked figs wrapped in Black Forest ham, and served over a salad of frisee with hazelnuts and yellow and green beans. Recipe created for Germanfoods.org by Chef Hans Roeckenwagner.
Servings: 12
Ingredients
  • 2 cups port wine
  • 1 cinnamon stick
  • 12 figs halved lengthwise
  • 12 thin slices German Black Forest ham or German prosciutto
  • 1/4 cup hazelnut oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon port reduction
  • 1 teaspoon German imported honey
  • 1 teaspoon Bavarian mustard
  • salt and pepper to taste
  • 1/2 pound cooked green and yellow wax beans
  • 1 head frisee trimmed and chopped
  • 1 cup toasted chopped hazelnuts
  • chives to garnish
Instructions
  1. Heat port and cinnamon in a saucepan, reduce liquid to half, and pour over fig halves. Let figs macerate while liquid cools. Drain figs halves, reserving liquid, and wrap in ham. Set aside and make salad.
  2. Whisk together oil, vinegar, port reduction, honey, Bavarian mustard and salt and pepper. Toss with beans and frisee. To serve, place some salad in middle of each plate and top with 1-2 ham-wrapped figs. Garnish with chopped hazelnuts and chives.
Credit:
Created exclusively for GermanFoods.org by renowned German Chef Hans Röckenwagner