We were overjoyed to find a tray of figs at the back door – left by our wonderful neighbours who had harvested their tree that very morning!
When you’re given such gloriously fresh fruit, it has to be eaten straight away, while it’s at its peak. So we had figs for lunch, sliced in half and grilled, then wrapped in St Agur blue cheese and San Daniele prosciutto..
…and made Jamie Oliver’s fig and mozzarella salad for dinner. Oliver refers to this as “The Easiest Sexiest Salad in the World”, and I think he may be right. My friend El describes it as “a party in your mouth“…
Fig and Mozzarella Salad
(adapted from Jamie Oliver’s Happy Days with the Naked Chef)
Cut a criss-cross into the top of the figs, then pinch the base of each fig to open it up like a tulip. Place them on a large plate, and drape slices of really good prosciutto around them, allowing about one slice per fig. Rip up balls of fresh mozzarella and scatter them, along with torn up basil leaves.
In a jar, combine 6 tablespoons of extra virgin olive oil, 3 tablespoons of lemon juice, 1 – 2 tablespoons of a good, runny honey, salt and freshly ground black pepper. Replace the lid and shake well to combine. Taste and adjust seasonings, and then drizzle over the salad and serve.
Happy Days indeed!