Figs, Prosciutto, Parmesan And Rocket Salad

This colourful salad appears regularly at the tummies' during the all too short fig season. I often serve this  alongside a simple pasta dish (i.e casarecce sicilliane with walnut pesto or spaghetti with chillies, anchovies, capers and pancetta.

If you are not overly hungry, this will be perfect as a light lunch with a glass of chilled pinot grigio or two.

serves 2 to 3 as a second course 

you'll need;

4 ripe figs, quartered

6 slices of prosciutto, pan fried till crisp and torn into pieces

a large handful of rocket

parmesan cheese, shaved with a vegetable peeler

olive oil

balsamic vinegar

salt and pepper to taste

Pan fry prosciutto until crisp then tear into pieces. (you may serve this raw but we love the textures of the crispy prosciutto)

Place rocket in a salad bowl and arrange the fig wedges on top.

Add prosciutto crisps and parmesan shavings.

Drizzle with olive oil and balsamic vinegar  and season well.