I’m using red mangold and rucola as a basis, adding buffalo mozarella (either picked into pieces or in small balls) and ripe figs. If they are really ripe you won’t need to cut them, just tear them apart with your hands.
Then top it with Serrano (or if just not available Parma ham – like I did here) and artichokes (I used artichokes marinated in herbs). The artichokes add an edgy twist to the taste.
Add a handful of basil and pour the following dressing on top: 1 teaspoon rosmarey honey, 2 tablespoons fresh lemon juice, 1 1/2 tablespoons sherry vinegar, 6 tablespoons of olive oil.