Title: Fig, Parma ham, Mozzarella salad

Yield: 6 servings

Category: Salad

Cuisine: Italian

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.