Fig and Bresaola Salad

Serves 4-6 persons

For all ingredients, please consider using those that are grown organically.

4-6 ounces

bresaola, thinly sliced

If you cannot find bresaola, try using prociutto in it's place.

4-6 ounces arugula or wild arugula for a spicier green
10-12 fresh ripe figs, any variety or combination, quartered
  shaved Parmigiano Reggiano, optional
  freshly ground black pepper
1 teaspoon

aged balsamic vinegar or squeeze of fresh lemon juice

The aged balsamic will lend a sweeter flavor to the salad where the fresh lemon will give it a fresher and brighter taste.

1-2 teaspoons extra virgin olive oil

This is a salad that is best served on a platter to display the natural beauty of it.

Begin by laying the bresaola onto the platter. Start laying around the perimeter of the plate and fill in the center with the remaining slices.

Top the bresaola with the arugula and finish with the prepared figs. If you wish to use the parmesan, shave a bit over the top or serve along side of the platter.

Sprinkle the cracked black pepper over the top and drizzle with the balsamic vinegar and olive oil. Salt will be unnecessary with this dish.

Enjoy with a crisp glass of your favorite rose. Cheers.