Ok, here’s a salad recipe adapted from Jamie Oliver; it has been put into my words and changed up a bit.
Allow at least one fig per person. On a serving platter, arrange some baby arugula - you don’t need a whole lot. Cut each fig in a crisscrossed manner but not all the way thru the fig. Pull them apart to expose the fruit. You should have 4 sections. Wind some prosciutto loosely around the platter and add some sliced buffalo mozzarella. You can sub regular fresh mozzarella if you wish. Scatter some fresh basil both green and Thai purple basil. Dress with a honey lemon vinaigrette.
Honey Lemon Dressing:
6 T EVOO
3 T lemon juice, freshly squeezed
1 T honey
1/2 sea salt*
Freshly ground pepper, to taste
Dissolve the honey and salt in the lemon juice
After a few minutes, add the olive oil and freshly ground pepper, whisking it in till combined.
Pour all over the salad, taking care to get some of the dressing in the opened figs too.
- You will probably need more salt, so taste the dressing before using it and make adjustments if needed.