Sometimes the simple tastes are the best. Manicomio, one of my favorite Italian restaurants in London served a simple fig salad with endive and that’s were I got this idea.
I am a sucker for the classic sweet, and salty taste combo so I added Parma ham and made this salad a “light lunch.” I threw in a little arugula and Gorgonzola to get a peppery, creamy tart flavor as well - then sat back with a glass of Pinot Grigio and thought about London.
2 Brown Turkey figs, quartered
½ cup arugula leaves, stems trimmed
1 head Belgian endive
4 pieces Parma ham
2 oz Gorgonzola cheese, crumbled
Extra virgin olive oil
Freshly ground black pepper
Arrange the arugula leaves in the center of a large plate. Separate the endive leaves and arrange around the rim of the plate. Arrange the fig quarters in between the endive. Mound the Parma ham in the center on top of the arugula. Crumble the Gorgonzola over salad then drizzle with olive oil. Season with freshly ground pepper
It’s All Delicious Notes: Pick dark purplish/brown firm figs...not smushy.