Jono & Jules do food & wine

A fig salad for lunch; tasty indeed. It’s fig season, so they shouldn’t cost the earth and this is a great combination.

Marinated figs with mozzarella & prosciutto – serves 2

• 4-6 figs, quartered
• 2 tbsp sherry vinegar
• ½ tsp Dijon mustard
• 3 tbsp olive oil
• 1 tsp runny honey
• 50g rocket
• 1 ball mozzarella, torn into pieces
• 6 slices prosciutto
• a small handful of basil leaves

Whisk the vinegar with the mustard, then gradually whisk in the olive oil, honey and seasoning. Put the figs on a plate and spoon over the dressing, then leave aside for 20 minutes.

Spread the rocket, mozzarella and prosciutto over a platter. Spoon over the figs and the dressing and finish with the basil leaves.

(Original recipe by Janine Ratcliffe in Olive Magazine, September 2018)