This simple yet delicious fig salad incorporates with all wonderful flavours of the saltiness of Parmesan, the sour tang of vibrant red currants and the sweetness of figs and balsamic reduction.
- Heat a small saucepan over medium low heat. Add in balsamic vinegar and reduce for about 5 minutes until thick and syrupy.
- In a salad bowl, combine lollo rosso lettuce, figs, shaved Parmesan, red currants and argan oil. Divide between two serving plates and drizzle with balsamic reduction. Season with salt and pepper to taste.