Parmesan and fig carpaccio with cava rosé vinaigrette

:: Ingredients ::

:: Preparation ::

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

  1. To begin with, roast a few pine nuts in a pan without oil or in the oven.
    Pour oil, Castell Gardeny cava rosé vinegar, a pinch of salt and toasted pine nuts into a bowl. Toss well and set aside.
  2. Peel the figs, cut into very thin slices and arrange on a plate.
  3. Add a few Parmesan shavings, dress with the vinaigrette and decorate with a few leaves of rocket.

Original recipe created by Sonia from the blog PAVISUCRE

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Samuel BoucherParmesan and fig carpaccio with cava rosé vinaigrette