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Fig Salad

  • Yield: 6 servings


  • 3 pints assorted figs, immersed in ice water for 30 minutes
  • 1/2 pound Serrano ham, thinly sliced
  • 1/4 pound Manchego cheese, thinly shaved
  • Extra-virgin olive oil
  • Fresh coarsely ground black pepper


  • Remove figs from ice water and quarter figs. Arrange on a platter. Arrange ham around figs. Scatter cheese over figs and ham. Drizzle with olive oil and sprinkle with pepper.