* Vogerlalat briefly rinse, clean, spin dry and distribute evenly on four plates.
* Roast pine nuts in a frying pan without fat and then cool.
* Pluck basil leaves and sprinkle on top.
* Cut the ham and figs into small pieces and spread evenly on the salad.
* Slice Manchego in very thin slices on top.
Sprinkle over the leaf salad, season.
* Sprinkle pine nuts last over the leaf salad and bring to the table on the spot.
Tip: Always use an aromatic ham, it gives your dish a wonderful touch!
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