Autumn Bresaola with caramelised sweet red wine fig and apple.

By Matthew Luca

This dish is all about bringing the Autumn season together for an amazing salad that's meaty but light and refreshing. Serve with an aperitif of your favourite red wine, crusty bread and some gorgonzola cheese on the side for extra pleasure.

Ingredients
Pack of cured Bresaola
1 Apple (cut into quarters)
2 figs (cut into quarters
50ml red wine
1 tablespoon caster sugar
1 lemon for zest & juice
1 tablespoon olive oil

Method
Arrange the bresaola (spreading out the slices) on a serving platter or plate
In a frying pan add the sugar, red wine, figs and apples and cook (tossing occasionally) until caramelised and sticky.
Carefully arrange the apples and figs on the bresaola, drizzle over good quality extra virgin olive oil and a little freshly squeezed lemon juice, then grate over a little lemon zest. Garnish with fresh mint and thyme.

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