Fig and speck salad


Serves 4

  • 200 g figs
  • 2 thick slices speck
  • 1 clump curly endive or gentilina lettuce
  • 80 g fresh goat’s cheese
  • chopped hazelnuts
  • extra virgin olive oil
  • salt and pepper


Clean the figs and slice into wedges. Dice the speck slices and goat’s cheese. Place the ingredients together in a bowl, add the lettuce, scatter over the chopped hazelnuts and season with oil, salt and pepper. Add a few drops of cream of balsamic vinegar to taste, if you wish.

Logo Coop Sole

Mobile – logo

Logo Coop Sole