Ingredients:
- 9 Slices of Bastirma
- 6 Figs (Fresh or Dried*), Sliced in Half
- 3 Rounded Tablespoons of Labneh
- 3 Tablespoons Sliced Sun-dried Tomatoes
- A Handful of Colorful Mini Heirloom Tomatoes, Sliced
- Pinch of Paprika
- Fresh Ground Pepper to Taste
- Basil and Dill for Garnish
*If using dried figs, soak in water till plump
Dressing:
- 3 Tablespoons Balsamic Vinegar
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Honey
- 1/2 Teaspoon Orange Zest
- 1/2 Lemon Juice
- 1 Teaspoon Dijon Mustard
- 1 Clove Garlic, Minced Fine
Instructions:
Mix all ingredients in dressing and put aside. Next, plate the Bastirma in 3 sections with 3 slices each. Add 1 tablespoon of labneh to each section. Next, add sliced figs and sun-dried tomatoes to each section. Sprinkle labneh with paprika and garnish with basil and dill. Add fresh ground pepper to taste. Finally, take a spoon and drizzle some dressing over the dish.
Enjoy!