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 by Chef Hans Roeckenwagner.
Course Appetizers
Keyword Oktoberfest
Servings 12


For the ham wrapped figs:

  • 2 cups port wine
  • 1 cinnamon stick
  • 12 figs halved lengthwise
  • 12 thin slices German Black Forest ham or German prosciutto

For the marinated salad:

  • 1/4 cup hazelnut oil
  • 2 tblsp red wine vinegar
  • 1 tblsp port reduction
  • 1 tsp German imported honey
  • 1 tsp 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


For the ham wrapped figs:

  • 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.

For the marinated salad:

  • 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.
Created exclusively for by renowned German Chef Hans Röckenwagner

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