- 8 ripe purple figs
- 8 slices of bacon
- 200 g of lettuce and arugula sprouts
- 40 ml of extra virgin olive oil
- 2 tablespoons of sherry vinegar
- 120 g of stilton cheese
- Salt and pepper
Begin by wrapping each whole fig in a slice of bacon and closing it with a toothpick.
We put a frying pan on the fire with a few drops of oil and over medium heat saute the wrapped figs until the bacon is crispy and the figs are soft. We put them aside in a hot place so they don’t get cold.
In a small bowl, mix the oil and vinegar making an emulsion.
Divide the lettuce and arugula and put them on a dish and season with the salt, oil and vinegar. Put the crunchy figs over it, two per serving, and sprinkle the stilton cheese diced or crumbled.
Pour some more dressing over the fruit and serve quickly.