Title: Fig, Parma ham, Mozzarella salad
Yield: 6 servings
Source: Jamie Oliver
Use ripe fresh figs, green or black. Italian figs in season June - August. Greek figs in season September - November.
Criss cross the figs but not quite to the bottom, using your thumb and forefingers, squeeze the base of the fig to expose the inside.
Weave around 1 slice of prociutto per fig, throw in some slices of buffalo mozzarella, rip over some green basil and drizzle everything with the honey/lemon dresiing.
Use only top premium ingredients for this one.