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!