Parmigiano Reggiano Salad with Avocado Strawberries and Figs

1. Arrange the salad leaves on two serving plates. Share the avocados, strawberries and figs between them.    
2. Use a potato peeler to make Parmigiano Reggiano shavings, and use them to top the salads.    
3. Make the dressing by whisking together the olive oil, lemon juice and mustard. Season with a pinch of salt, sugar and pepper, then sprinkle over the salads.    
4. Serve at once, with warm ciabatta, sourdough bread or granary toast.

Cook’s tip: To make for one person, simply halve the quantities. The salad is so speedy to make - it’s ideal for a quick healthy lunch.