Collerette salad

Preheat your oven to 200°C.

Cut the bell peppers in half, remove the white parts, and place them in an ovenproof dish, skin side up.

Place them in the oven near the heating elements for 30 minutes; the skin should blacken and shrivel.

Meanwhile, cook the pasta according to the package instructions in a large pot of boiling salted water, then drain.

Cut the ham into strips.

Finely chop the fresh basil.

Chop the arugula with a knife.

In a skillet, dry-fry the ham strips for 5 minutes.

Remove the peppers from the oven and let them cool for a few minutes, then peel and slice them into strips.

Prepare the vinaigrette with the oil, vinegar, and garlic cloves pressed through a garlic press.

Season with salt and pepper and add the basil. Using a melon baller or a small spoon, scoop out melon balls.

If you have chosen the fig version, cut them into quarters, same for the apricot version; you can also mix the fruits.

Finish your recipe: Combine all the ingredients in a large salad bowl, add the vinaigrette, and enjoy.