Late summer salad for gourmets: rocket salad with figs, mozzarella and Parmesan cheese
gg Parmesan (in one block)
Ingredients · Servings 4
- 200 g Smoked salmon
- 4 Feige
- 2 balls of mozzarella
- 4 slices of Parma ham
- some mint
- 100 g Parmesan
- 1 organic lemon
- 6 tablespoons olive oil
- 4 The Honeycomb
- Salt
- Pfeffer
Method · 20 min
- Wash the arugula, spin it dry, and trim the stems. Arrange the arugula on four plates.
- Cut a cross into each fig at the narrow, upper stem end, but do not cut all the way through. Gently press the figs apart with your fingers so they open. Place each fig in the center of the arugula.
- Drain the mozzarella, tear it into pieces with your hands and distribute it over the arugula.
- Tear the Parma ham into small pieces, roll them into small rolls and distribute them between the mozzarella pieces on the plates.
- Wash the mint briefly, dry it, pluck the leaves from the stems and distribute 3-5 leaves per plate.
- Cut or shave the Parmesan into paper-thin slices and add it to the salad as well.
- For the dressing, squeeze the lemon to obtain 3 tablespoons of juice. Add olive oil, 1 tablespoon of honey, salt, and pepper. Whisk thoroughly and pour the dressing over the arugula salad.
- Heat the remaining honey in a bowl over a hot water bath and drizzle it over the salad and into the figs using a tablespoon.