Fig salad

We all love great salads. They are healthy, refreshing, easy and fast to make. Today was 35 degrees and salad was an obvious choice.

Use endive or some other bitter leafed vegetables like radicchio. Spread endive leafs round the plate so you completely cover the bottom. Take 2 nice ripe figs and criss-cross them to show the insides. But don’t slice all the way to the bottom or they will fall apart. Place them on the plate, add prosciutto and mozzarella. If you have some beefsteak or chicken leftovers you can use them instead of prosciutto. If you are preparing salad as a main dish you can add paprika, cherry tomato or even prunes. Prosciutto and mozzarella go with everything just as long it’s sweet so use your imagination.

Now prepare dressing with nice virgin olive oil, honey, balsamic vinegar, salt, black pepper, chilly and fresh basil. Drizzle dressing over open figs and salad. Serve with a slice of lemon and nice glass of wine.

You need:

- endive or some other bitter leafed vegetables

- 2 figs

- prosciutto

- mozzarella

- olive oil

- honey

- balsamic vinegar

- black pepper

- fresh basil