Fig and Blueberry Salad with Crème Fraiche, Mint and Prosciutto
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Whip up a refreshing fig and blueberry tart with a tangy lemon crème fraîche topping, garnished with fresh mint and prosciutto for a delightful summer treat.
Ingredients
- ½ cup crème fraiche
- 1 teaspoon grated fresh lemon zest
- 2 teaspoons fresh lemon juice
- 1 tablespoon water
- Salt
- 12 fresh figs, stemmed, halved, about ¾ to 1 pound
- 2 cups blueberries, about ¾ pound
- ¼ cup fresh mint leaves
- 6 thin slices prosciutto, about 3 ounces
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