Bitter greens like arugula and watercress are another classic pairing with fresh figs. For our salad course, I dressed fresh arugula with a good olive oil and balsamic vinegar and topped with walnut halves, quartered figs, and shaved parmesan. (Tip: Use a vegetable peeler to get nice, thin parmesan curls!). Served on a wide, flat platter, it made a beautiful dish.
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Beautiful pictures. Beautiful concept. Just eat fresh fruit. Well, maybe I will reconsider. With the figs I will add a couple slices of prociutto …