Parma Salad with Figs in Parmesan Basket

Ingredients for 2 people: 1 tsp black peppercorns, 1 piece of Parmesan cheese (approx. 60 g), 4 slices of Parma ham (approx. 60 g), 2 tsp liquid honey, 4 fresh figs (approx. 250 g), 8 yellow cherry tomatoes, 75 g brown mushrooms, 200 g lettuce, 1 tbsp balsamic vinegar, 1 tsp mustard, salt, pepper, 3 tbsp olive oil

Preparation: Crush peppercorns in a mortar. Grate cheese and mix with pepper. Heat a coated pan and add 3 tablespoons of the cheese mixture to the pan. Push it together to form a circle and flatten it. Melt the cheese circle over medium heat for 5-10 minutes. Place two glasses or cups face down on the work surface. As soon as the edge of the cheese is slightly browned, carefully lift it out of the pan, place it over the bottom of the glass or cup and carefully press it against the edge to form a small basket. Allow to cool. Form another cheese basket from the remaining cheese. Place the Parma ham next to each other on a baking tray lined with baking paper. Drizzle with honey. Cover the ham with a second piece of baking paper and press down. Fry in the preheated oven at 200 °C in the lower third of the oven for 7-8 minutes until crispy. Allow to cool on an oven rack. Cut the figs crosswise and push them open a little, cut them into wedges if you like. Halve the cherry tomatoes. Cut the mushrooms into thin slices. Mix vinegar and mustard with salt and pepper and stir until smooth. Beat in the olive oil. Mix salad, mushrooms, figs, tomatoes and dressing and fill into the cheese baskets. Serve with the rest of the salad. Break slices of ham and spread over the salad.

Our Wine Recommendation

The fruity and fresh CAPREO Vintner’s Selection Rosé is just perfect for summer with its inviting notes of cherries, strawberries and floral undertones. Its crisp, dry and almost poignant finish make the blend from Grenache Noir and Mourvèdre a wonderful meal companion to grilled fish, sushi, poultry or cheese and salad.

Tags: Cheese, Salad, Rosé

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