Figs and parma ham are marry togehter as well as proscutio and cantolope. This is a delicous salad and easy to prepare for one to hundred.
Prep: 10 minutes
12 figs, tops trimmed and quartered (leave them joined at the bottom)
6 thin slices parma ham (sliced in half lenghtwise
100g mixed small salad leaves
50g pine nuts, toasted
2 tbsp parmesan shavings
1 tbsp. balsamic vinegar
1 tbsp. olive oil
Extra oil and balsamic vinegar to serve .
Figs and Parma Salad: Toss the salad leaves with the olive oil and balsamic vinegar. Place a handful of salad on the centre of each plate. Place three figs on around the edge of each plate and tope each fig with a slither of parma ham. Sprinkle the pine nuts around the plate and the parmesan shavings over the salad leaves. Drizzle a little extra olive oil and balsamic vinegar around theedge of the plate.Serve