A quick but delicious salad made with lightly cooked crunchy green beans, sweet figs and Parma ham, dressed with a sticky balsamic and pomegranate dressing. Naturally Gluten Free.
Mix the balsamic vinegar and pomegranate molasses in a small saucepan, and heat to reduce to a thick glaze. Boil the mixture gently for about a minute. It's ready when it coats the back of a metal spoon.
Top and tail the beans, and steam, microwave or boil until just cooked. Stop the cooking by plunging them into cold water.
Wash and cut the figs into quarters.
Cut each slice of Parma ham in half lenghways. Twist each slice one and half times. Then roll from one end to make a rose. Arrange the Parma ham roses on the salad.
Arrange the beans, figs, and Parma ham roses on a platter, and dress by drizzling over the balsamic and pomegranate mixture.