2 cups port wine
1 cinnamon stick
12 figs, cut in half lengthwise
12 thin slices German Black Forest ham or German prosciutto
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.
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 GermanFoods.org by renowned German Chef Hans Röckenwagner