John Myers
Ingredients for 4 servings:
- 4 figs
- 4 slice(s) Parma ham, thinly sliced
- 2 mozzarella made from buffalo milk
- 200 g arugula
- 1 lemon(s), untreated
- 100 g Parmesan cheese
- Mint, fresh
- 6 tbsp olive oil
- 1 tbsp honey
- 3 tbsp lemon juice
- Sea salt
- Pepper from the mill
- Honey as desired
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
with figs, Parma ham and mozzarella
Make a deep cross-shaped cut in the figs at the base of the stem, but not all the way to the base. Then press the figs together at the bottom with your thumb and index finger so that they open up and the inside of the fruit is visible. Place the figs in a shallow bowl (on a plate) and arrange the ham around them. Tear the mozzarella by hand and place it between the figs. Clean and wash the arugula, spin it dry, and scatter it on top. Grate some lemon zest over the salad. Scatter a few mint leaves over the top. Use a knife to scrape off wafer-thin strips of Parmesan cheese and place them on the salad. Mix the olive oil, honey, and lemon juice, season with a little sea salt and freshly ground pepper, and drizzle over the salad as a dressing. The finishing touch is the honey, warmed in a water bath, which is carefully drizzled over the other ingredients with a spoon.
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