Blend all the pesto ingredients and set aside. (Basil leaves and tender stems ½ cup. Toasted pine nuts ½ cup. Olive oil. Parmesan cheese ¼ cup. Water 2 tablespoons. Coarsely chopped garlic 2 cloves. Salt)
Wash and disinfect the figs and cut them in half.
Mix the goat cheese with two tablespoons of pesto.
Place a bit of the goat cheese and pesto between the fig halves, about 15 grams of this preparation.
Wrap them with the serrano ham like a belt.
Drizzle olive oil in a non-stick skillet and when it is hot, sear the figs and set aside to keep them warm.
Separately, heat the balsamic vinegar with the sugar over medium-high heat until it reduces by one third and has the consistency of honey.
Add about three tablespoons of pesto; besides adding flavor, it will help keep the lettuce from moving too much when you delicately place it on top, and add olive oil and salt to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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