Fresh Figs Season with Parma Ham (Prosciutto)2020-03-20
- Yield: Course
- Servings: 4
- Prep Time: 0m
- Cook Time: 0m
- Ready In: 0m
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Fresh Figs Season
Fresh figs season this colorful salad is delicious at any time of the year.
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- 40 g/ 1 ½ oz rocket (arugula)
- 4 fresh figs
- 4 slices Parma ham (prosciutto)
- 4 tbsp olive oil
- 1 tbsp fresh orange juice
- 1 tbsp clear honey
- 1 small red chilli
Tear the rocket (arugula) into the more manageable piece and arrange on 4 serving plates
Using a sharp knife, cut each of the figs into quarters and place them on top of the rocket (arugula) leaves.
Using a sharp knife, cut the Parma ham (prosciutto) into strips and scatter over the rocket (arugula) and figs.
Place the oil, orange juice, and honey in a screw-top jar. Shake the far until the mixture emulsifies and forms a thick dressing. Transfer to a bowl.
Using a sharp knife, dice the chilli, remembering not to touch your face before you have washed your hands (see Cook's Tip, right). Add the chopped chili to the dressing and mix well.
Drizzle the dressing over the Parma ham (prosciutto), rocket (arugula) and figs, tossing to mix well. Serve at once.
Parma in the Emilia-Romagna region of Italian is famous for ham prosciutto di Parma thought to the best in the world.
Chilies can burn the skin for several hours after chopping.
It is a pointful take on gloves when you are handling the very warm variety.