Supersimple salad with figs

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In Italy, the fig season runs from June to the end of October, and they are (just like everywhere) at their best with plenty of sunshine. Typical for many Italian dishes, they shine the brightest in their purest form in classic combinations with prosciutto and cheeses. This fig salad is on the table in no time, requires little skill, and can be adjusted to your own preference. For example, you can easily replace gorgonzola with more accessible mozzarella, and it doesn't matter whether you use a walnut or a hazelnut.

Recipe for fig salad

Ingredients
100 g arugula
150 g prosciutto, thinly sliced
100 g gorgonzola piccante or mozzarella, sliced
8 fresh figs, halved
1 handful of walnuts, lightly toasted
2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Preparation
1. Place the arugula on a serving platter and distribute the prosciutto, cheese, figs, and walnuts over it.
2. Mix the balsamic vinegar and extra virgin olive oil in a small bowl. Drizzle this over the salad as dressing.
3. Add salt and pepper to taste and garnish the salad with fresh basil leaves. Serve the Italian fig salad immediately.