Salad with figs

This salad is perfect on a hot summer day when the figs are in season. But you can just as well continue serving it well into autumn; the fig season is long in the South of France because of several fig varieties.

Serve the salad with some protein such as burrata, goat cheese, or smoke duck slices. They all go nicely with figs. Add some good country bread for a balanced meal.

2 servings

6 figs

1 green salad pepper

2 handfuls of baby salad leaves

2 mini burratas or goat cheese or smoked duck.

Vinaigrette of olive oil and red wine vinegar

Freshly ground black pepper

Wash and dry the figs and green pepper.

Divide the salad leaves on two plates. Cut the green salad pepper into two halves lengthwise and remove the seeds. Slice  and divide on the plates.

Remove the stems from the figs and cut them into quarters. Divide on top of the salad leaves.

Divide the mini burratas or goat cheese or duck on the plates. Sprinkle with vinaigrette and grind over some black pepper.