Quantity: For 2
Ingredients25 g pine nuts
4 tbsp olive oil
2 large slices proscuitto, halved lengthwise
2 ripe figs
50 g rocket
2 tablespoons red wine vinegar
1 teaspoon mild mustard
Making the salad: Toast the pine nuts to a golden brown in a hot frying pan. Spoon into a bowl and let them cool. Heat a tablespoon of oil in the same frying pan and gently crisp the slices proscuitto over medium heat.
Cut the figs open in a cross. Divide the rocket over 2 pretty plates and place a fig on each. Put the proscuittio next to the figs and sprinkle with pine nuts.
Making the dressing: Mix the remaining oil, vinegar, mustard together well and season with salt and pepper.
Pour the dressing over the figs and rocket and serve.