Step-by-Step Guide to Prepare Homemade Arugula with caramelised figs in a parmesan nest

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Before you jump to Arugula with caramelised figs in a parmesan nest recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

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From the above it ought to be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite uncomplicated to live green, after all. It's related to being practical, usually.

We hope you got insight from reading it, now let's go back to arugula with caramelised figs in a parmesan nest recipe. To cook arugula with caramelised figs in a parmesan nest you only need 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Arugula with caramelised figs in a parmesan nest:

1. Take 1 bunch of arugula.
2. Provide 3-4 of dry figs.
3. You need of lemon juice.
4. You need 1-2 tbsp of sugar.
5. You need of grated parmesan.
6. You need of fig balsamic vinegar.
7. You need of black and white sesame seeds.
8. Prepare 2 tbsp of katiki cheese (soft curd cheese).
9. Get of Dill, finely chopped.
10. Get of oil.

Instructions to make Arugula with caramelised figs in a parmesan nest:

1. Cut the figs into slices and place them in a small pot with the sugar, a little lemon juice and a little water (about 1/4 cup)..
2. Boil everything together until the figs are caramelised..
3. Oil a non-stick pan and spread the parmesan. When it starts to melt remove the pan from heat, remove the parmesan and place it immediately over an upturned bowl so that it is shaped like a nest..
4. Beat the balsamic vinegar with oil at a 1 to 2 ratio in the blender until you have an incorporated mixture..
5. Cut the arugula into small pieces..
6. Place the parmesan nest that you have made, on a plate..
7. Toss the arugula with the balsamic vinegar mixture in a bowl and then put it in the parmesan nest..
8. Place the caramelised figs on top and sprinkle with sesame seeds..
9. At the side of the plate, place 2 tbsp of katiki and garnish with dill..

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