Sweetbut also on the salty side, thanks to the distinctive taste of prosciutto. Figs should be well ripe for sweetness, but firm. Fresh figs can not be substituted with dried ones. The salad will loose it’s freshness and flavour. When buying prosciutto, try to choose a lean one, pink in colour. Serve with warm garlic ciabatta or honey rye bread. Enjoy!
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- 8 fresh figs, quartered
- 150 g prosciutto crudo
- 100 g mixed salad leaves
- 2 tbsp parmesan shavings
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- sea salt and freshly ground pepper
- garlic ciabatta or honey rye bread to serve
- Mix the olive oil and the vinegar in a glass.
- Season with sea salt and freshly ground pepper
- Wash and quarter your figs.
- Arrange your salad in two large salad bowls (divide equally).
- Tear prosciutto and lay over the salad.
- Put figs on top of the prosciutto (4 per bowl).
- Drizzle the dressing all over.
- Decorate with parmesan shavings.
- Serve with warm garlic ciabatta or honey rye bread.
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