for 4 person

Crackers

100 g	white flour
½ tsp	salt
1 tsp	ground cardamom
1	organic lemon, use only half of grated zest
40 g	butter, cut into pieces, cold
3 tbsp	water

Salad

½ tbsp	coarse-grain mustard
1 tbsp	condimento balsamico ai fichi (balsamic vinegar condiment with figs)
1 tbsp	red wine vinegar
3 tbsp	olive oil
1	shallot, finely chopped
50 g	dried figs, cut into pieces
4	clementines, segmented
110 g	lambs' lettuce
75 g	Parmesan *-*
to taste	salt and pepper to taste

How it's done

Crackers

In a bowl, mix the flour with all the other ingredients up to and including the lemon zest. Rub the butter in by hand until an even, crumbly mixture forms. Add the water, mix quickly to create a soft dough. Flatten the dough, cover and chill for approx. 30 mins.

To shape

Divide the dough into 8 portions and shape into rolls. On a lightly floured surface, roll out each portion between two sheets of baking paper to form a paper-thin oval. Carefully place the ovals on two sheets of baking paper, slide one sheet onto the back of a baking tray.

Bake for 7-8 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool on a cooling rack. Repeat the process.

Salad

To make the dressing, mix the mustard and all the other ingredients up to and including the pepper in a bowl. Shortly before serving, combine the figs, clementines and lamb's lettuce with the salad dressing and arrange on plates. Top with the Parmesan. Serve the crackers separately as an accompaniment.

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