Autumn Salad

• 2 romaine hearts
• A little valerian leaves
• 4 fresh figs
• 100g cream cheese
• 50g blue cheese crumbled
• 4 slices of prosciutto (cut into strips)
• 2 tbsp almond flakes
• 1 cup mixed grape berries

For the figs

• 4 fresh figs
• 1 tbsp sugar
• 2 tbsp balsamic vinegar
• 1 sprig thyme

For the dressing

• 2 tbsp balsamic vinegar
• 4 tbsp olive oil
• A few drops of grape molasses or fig syrup
• Salt

Instructions:

1. Roughly chop the lettuce hearts and salad leaves into a bowl.
2. Add the figs, almond flakes, and grapes.
3. Add the cream cheese in dollops and sprinkle the blue cheese crumbles.
4. Mix the olive oil with the balsamic vinegar and grape molasses for the dressing, and pour over the salad.
5. Toss gently and serve.

For the caramelized figs

1. Choose firm, fresh figs without blemishes.
2. Cut the figs in half and place them in a small hot pan, cut side up.
3. Add the thyme sprig. Sprinkle with sugar and allow it to melt for 2-3 minutes.
4. Flip the figs over and let them caramelize for 3 minutes.
5. Turn off the heat and pour in the balsamic vinegar. Stir by shaking the pan.
6. Allow the figs to cool. Once cooled, the fig syrup can be added to the dressing or drizzled over the salad right before serving.
7. A touch of truffle flakes can elevate the salad.

Enjoy!

Source: Argiro Barbarigou