Salad with baked figs and prosciutto
2 servings
15 minutes
Salad with baked figs and prosciutto is a refined combination of sweet, caramelized figs and delicate salty prosciutto, complemented by the spiciness of parmesan and the freshness of arugula. This dish embodies the sophistication of European cuisine, where simple ingredients come together in a harmonious gastronomic delight. Balsamic vinegar highlights the depth of flavor, making it layered and memorable. Such a salad is perfect for a romantic dinner or festive table, impressing not only with its taste but also with its exquisite presentation. Light yet rich, it pairs perfectly with white wine and fresh bread. The idea of baking figs comes from Mediterranean culinary traditions where fruits are often used in savory dishes to create unexpected yet delightful contrasts.
1
Cut the figs into 4 pieces, place them cut side up on a baking sheet, drizzle with balsamic vinegar, and bake in the oven for 10-15 minutes at 180 degrees.
- Black figs: 4 pieces
- Balsamic vinegar: to taste
2
While the figs are baking, arrange the other ingredients on a plate. First, wash and dry the arugula, then place it on the plate. Roll the slices of prosciutto into rolls and place them on the arugula. Sprinkle with grated Parmesan.
- Rocket (arugula): 1 bunch
- Prosciutto: 150 g
- Grated Parmesan cheese: 100 g
3
Place the figs and dress with balsamic sauce.
- Black figs: 4 pieces
- Balsamic glaze: to taste
