Recipe put forward by Hervé Olloix, chef at the Brasserie Flo-Les Beaux Arts in Toulouse
For the salad:
- 200g young spinach leaves
- Four slices of Bayonne Ham
- 12 dried figs
- 250cl red Floc de Gascogne AOC (AOP)
- One cinnamon stick
For the vinaigrette:
- Espelette pepper
- Salt crystals
- Olive oil
Put the dried figs into a saucepan, add the cinnamon stick and cover with the Floc de Gascogne. Leave the figs to cook gently for about 20 minutes.
Put the young spinach leaves in a salad bowl and season them lightly with Espelette pepper, a pinch of salt crystals and a little olive oil.
Lay up your plates with young spinach leaves and three figs (these can be warm or cold).
Place a slice of Bayonne Ham on the plate, decorate it with a little of the Floc reduction and sprinkle a little Espelette pepper to bring a touch of colour to the plate.
.Recommended wine from South West France: Gaillac AOC (AOP) dry white wine