FIGS SALAD WITH IBERIAN HAM
This figs salad with iberian ham Taking advantage of the fig season, you can buy them fresh or go and pick them! That's what we did last weekend with my daughters and my husband when we went to the countryside and found a giant fig tree!
For as d
efore, for me, this salad recipe is one of my favorites. For me it is a delicacy and an incredible explosion of flavors and textures. I love the combination of the sweetness of figs with the salty taste of a good Iberian ham and goat cheese, along with the creaminess of this and avocado. Try it! You will love it!
INGREDIENTS:
- Fresh figs
- Iberian ham
- Goat cheese
- Avocado
- Arugula
- Philo paste
- Extra virgin olive oil
- Lemon juice
- Salt
- Sesame
- Honey
STEPS TO FOLLOW:
- Philo dough is a very thin and delicate dough. It comes rolled and with many sheets together. We will take 4 sheets together and place them on the counter. the rest of the dough will be rolled.
We roll them up again and store them quickly in their wrapping in the refrigerator, as they dry out and break quickly. We cut to fit the size of our baking pan (a round one of 4/6 cm deep), so that the edges protrude a little (we can leave it square or cut it round). - Then, one by one, spread butter on them (which you have to leave at room temperature beforehand so that it can spread well) with a kitchen brush. Place them in the mold and press them a little. These will be the base of your salad.
- We put it in the oven preheated to 180ºc, about 8 min, or until you see that it is browned. Careful! depending on the oven may take more or less, but it is done very quickly. Take it out and let it cool.
- When it is cold, place arugula on the base, then make small slices with the peeled figs and some ham rolls and place them as shown in the photo. Then peel the avocado and remove the stone and with a small cookie cutter make funny shapes (I had a flower, but you can do it with a heart, etc). If you don't have one, then cut it into squares. Put also some pieces of fresh goat cheese (which is better cut than the cheese roll) and sprinkle a little bit of sesame seeds.
- Now all that's left is to dress it! Make a vinaigrette with the oil, a dash of lemon juice and salt and a teaspoon of honey and that's it!
We roll them up again and store them quickly in their wrapping in the refrigerator, as they dry out and break quickly. We cut to fit the size of our baking pan (a round one of 4/6 cm deep), so that the edges protrude a little (we can leave it square or cut it round).HOPE YOU LIKE IT !
As always, with all my love
Mireia Alum
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