Summary

Ingredients

• 4 fig (s)
• 4 slices Parma ham, thinly sliced
• 2 buffalo milk mozzarella
• 200 g rocket
• 1 lemon (s), untreated
• 100 g parmesan in one piece
• Mint, fresh
• 6 tablespoon olive oil
• 1 tablespoon honey
• 3 tablespoon lemon juice
• sea-salt
• pepper from the grinder
• Honey to taste

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Instructions

1. Cut the figs deeply crosswise at the base of the stalk, but not all the way to the bottom. Then press the figs together with your thumb and forefinger so that they open and you can see the inside of the fruit. Place the figs in a flat bowl (on a plate) and spread the ham around it. Divide the mozzarella by hand and place in between. Clean, wash, spin dry the rocket and sprinkle over it. Rub some lemon zest over the salad.
2. Spread a few mint leaves over the top. Scrape off the real Parmesan with a knife and add to the salad.
3. Mix the olive oil, honey and lemon juice, season with a little sea salt and freshly ground pepper and pour over the salad as a dressing. The icing on the cake is the honey warmed in a water bath, which is carefully dripped over the other ingredients with a spoon.