The Easiest Sexiest Salad in the World (From Happy Days with the Naked Chef, by Jamie Oliver)
Criss-cross the figs but not quite to the bottom. Then, using your thumbs and forefingers, squeeze the base of the fig to expose the inside. Place the figs in a dish, weave around 1 slice of Parma ham or prosciutto per fig, throw in some slices of buffalo mozzarella and rip over some green or purple basil. Mix 6 tablespoons of extra virgin olive oil, 3 tablespoons of lemon juice, a tablespoon of good honey and some sea salt and freshly ground black pepper together in a bowl and drizzle everything with this dressing. Serve with chunks of bread to mop up the juices.