Parmesan and fig carpaccio with cava rosé vinaigrette

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• 12 coll de dama figs
• Parmesan shavings
• Rocket
• 50 g pine nuts
• 250 ml olive oil
• 50 ml Badia Vinagres Castell Gardeny cava rosé vinegar
• Salt

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[vc_column_text]Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4[/vc_column_text][vc_column_text]

1. To begin with, roast a few pine nuts in a pan without oil or in the oven.
   Pour oil, Castell Gardeny cava rosé vinegar, a pinch of salt and toasted pine nuts into a bowl. Toss well and set aside.
2. Peel the figs, cut into very thin slices and arrange on a plate.
3. Add a few Parmesan shavings, dress with the vinaigrette and decorate with a few leaves of rocket.

Original recipe created by Sonia from the blog PAVISUCRE[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets

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