Ingredients
- 6 figs
- 12 slices Parma ham chiffonade
- 3 balls of mozzarella
- Basil
- Olive oil
- Fleur de sel
- Freshly ground pepper
Instructions
- Cut the figs into thirds. Strip the leaves from the basil. Drain the mozzarella balls and halve them.
- When ready to serve, arrange on each plate half a ball of coarsely shredded mozzarella, 3 fig pieces around it, 2 slices of chiffonade in the centre, then drizzle with olive oil, season with salt and pepper and garnish with basil leaves.
Wine Pairing
Jongwënzer, Pinot Blanc Grand Premier Cru
The youthful, flowery flavour of this wine brings out the best in the figs and ham.
