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120 g Speck Alto Adige cut into thin slices 6 figs parmesan shavings
For the dressing 20 g mustard 20 ml apple vinegar 20 g honey chilli pepper salt, pepper 40 ml olio extravergine di oliva
240 g Speck Alto Adige cut into thin slices 12 figs parmesan shavings
For the dressing 40 g mustard 40 ml apple vinegar 40 g honey chilli pepper salt, pepper 80 ml olio extravergine di oliva
480 g Speck Alto Adige cut into thin slices 24 figs parmesan shavings
For the dressing 80 g mustard 80 ml apple vinegar 80 g honey chilli pepper salt, pepper 160 ml olio extravergine di oliva
Preparation
Cut the Speck Alto Adige PGI into thin slices (if not already done by the butcher). Wash the figs, dab them dry and quarter them. Cut the parmesan into shavings. Mix the mustard and apple cider vinegar well in a small bowl. Add the honey, chilli pepper, salt and pepper and mix once more. Finally, stir in the olive oil gradually to form a homogeneous dressing. Arrange the slices of Speck Alto Adige PGI and figs on the plates. Add the parmesan shavings, drizzle with the mustard dressing and serve.
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