Poached figs with goat's cheese

Babiche Martens

Ingredients

1	Soft goat's cheese, such as Kapiti Mt Hector (Main)
8	Figs (Main)
¼ cup	Sugar
⅓ cup	Water
¼ cup	White wine
½	Vanilla beans
1 tsp	Lemon, zest
16 slices	Coppa, dried pork, available at delis or supermarkets, or substitute with proscuitto (Main)
4 handfuls	Rocket leaves
1 drizzle	Extra virgin olive oil
4 tsp	Aged balsamic vinegar, choose the best quality you can buy

Directions

1. Remove the cheese from the fridge to reach room temperature.
2. Slice the figs. Put the sugar, water, wine, vanilla, lemon zest and juice in a saucepan. Heat gently until the sugar has dissolved.
3. Add the figs. Simmer very gently for 5 minutes then turn off the heat and leave the figs to cool in the poaching liquid, then remove.
4. Arrange four slices of coppa per plate, then top with rocket leaves, figs and slices of cheese. Drizzle with a little olive oil, 1 tsp of balsamic per plate and a grind of pepper.

Chefs tip

Buy your figs only 2-3 days before using. They are very perishable - look for plump, soft figs with firm stems that smell mildly sweet. If not using straight away, keep in the fridge.