12 figs
3 cups of cured ham, thinly sliced
1 cup of grated Parmesan cheese
1/2 cup of apple cider vinegar
2 bunches of American lettuce
1 bunch of endive
10 capuchinha flowers
Dressing:
1 tablespoon of strong root
1 tablespoon of cumin
1 cup of olive oil
1 tablespoon of English dressing
1 tablespoon of white pepper
1 teaspoon of salt
1/3 cup of vinegar
12 figs
3 cups of cured ham, thinly sliced
1 cup of grated Parmesan cheese
1/2 cup of apple cider vinegar
2 bunches of American lettuce
1 bunch of endive
10 capuchinha flowers
Dressing:
1 tablespoon of strong root
1 tablespoon of cumin
1 cup of olive oil
1 tablespoon of English dressing
1 tablespoon of white pepper
1 teaspoon of salt
1/3 cup of vinegar
Roast the ham in a hot oven for 10 minutes
Heat a non-stick pan with oil
Place the figs with the stem end down and press them for 10 seconds
Dressing:
Blend the ingredients in a blender
Assembly:
Arrange the leaves on a plate
Top with ham, cheese, and figs
Drizzle with the dressing and garnish with flowers.
