Fresh sweet figs marinated in mild tangy balsamic marinade contrast with powerful pungent shaved Parmesan in this elegant salad adapted from Tom Kime via BBC Good Food.
- Cut each fig lengthways into four wedges. Make a marinade by whisking the balsamic vinegar, olive oil and lemon juice with salt and pepper to taste.
- Stand the fig wedges up in the middle of a large shallow serving dish, keeping them close together. Scatter the lemon zest and thyme on top, then drizzle with the marinade. Leave to stand at room temperature for 30 minutes.
- To serve, lightly torn arugula leaves round the figs, scatter with Parmesan shaves, and drizzle with a little olive oil.
I am sending this to October Your Best Recipe.