Each year, at the end of the summer, the fig hunting begins. In our area, the figs are damn hard to find, and when I find them, I try to cook them in every possible way until I get tired of them.
After spending a lot of time in Italy, this salad became one of my favorite. Fresh, full of flavors and easy to make, this combo is a perfect brunch or even a delicious lunch.
For the dressing:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon lemon juice
- pinch of salt
- fresh pepper
For the Salad:
- 100g baby arugula
- fresh basil leaves for garnish
- 4 ripe figs, quartered
- 125g fresh mozzarella, sliced and torn into pieces
- 8 – 10 proscuitto slices
Step 1: Combine the oil, balsamic vinegar, lemon juice, salt and pepper and whisk.
Step 2: In a large platter, place the arugula, top with proscuitto, mozzarella and figs and drizzle with dressing. Garnish with basil leaves and serve.