Warm Fig Salad
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Instructions
Split the fresh figs at the top with a cross, cutting less than half way down the fig. Now pinch at the base to force the fig flesh through the split skin - practice! Put the figs, ham and sliced mozzarella on a plate, nicely interwoven, and drizzle with plenty of the dressing. (try 6 volumes good olive oil, 3 volumes lemon juice, 1 volume of fresh honey, salt and pepper to taste, all blended) Serve with torn-up chunks of good crusty bread and a Pinot Grigio
