Fig and Romaine Salad

Delicato
  • 4 ripe figs, stemmed and cut in half
  • 8 slices prosciutto di Parma
  • 1 fresh mozzarella ball, cubed
  • 1 small head romaine lettuce, washed, dried, and torn into bite-size pieces
  • 4 tablespoons Filippo Berio Delicato Extra Virgin Olive Oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
    • Arrange the lettuce on a platter.
    • Wrap each fig half in a slice of prosciutto, placing them on the salad.
    • Arrange the mozzarella around the wrapped figs.
    • In a small bowl, whisk the olive oil, vinegar and salt together until an emulsion is obtained.
    • Pour over the salad. Serve at room temperature.
    Prep Time

    10 min


    Cook Time

    N/A


    Total Time

    10 min


    Servings

    4

     


    X

    Categories

    Lunches

    Ingredient: Pork

    Cooking Method: No Cook

    World Cuisine: Italian

    Product: Delicato

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