Fig carpaccio, estragon oil

Pick the leaves from 3 sprigs of estragon and grind them in a mortar with some sea salt. Add 25 ml olive oil to finish them in a smooth oil.

Thinly slice 4 ripe figs and late them in a circle. Drip with the estragon oil. Slice 5 Taggiasche olives and add to the figs, with shavings of Parmesan and hacked salted pistachios.

Finish with olive oil, estragon leaves, mustard cress and black pepper

(Here the original recipe in Dutch from Delicious magazine)