8 fresh figs, cut into quarters
2 Tbs honey
2 Tbs extra virgin olive oil
30 g (1 oz) mixed salad leaves
2 Tbs extra virgin olive oil (for salad)
1 tsp of balsamic vinegar
10 g (1/3 oz) walnuts, toasted
8 ciabatta bread slices, 1 cm (1/3 in) thickness, toasted
1 burrata (125 g/4 oz) torn or buffalo mozzarella (100–120g / 3 1/2 –4 1/4 oz), 1 cm (1/2 in) diced
4 prosciutto di Parma slices (minimum 18 months old if possible)
4 crushed walnuts, to garnish
Preheat oven at 200°C (400°F).
Place figs skin side down on a greased roasting tray. Sprinkle with honey and a drizzle with olive oil and cook for 6–8 minutes. Remove from oven and place figs on a plate.
In a bowl, mix the salad leaves with oil, vinegar and walnuts (save a few for garnish) and season to taste.
Place slices of grilled ciabatta on a plate. Add a little salad, figs, burrata and finally the prosciutto.
Add a drizzle of olive oil some cracked pepper, a sprinkling of walnuts and serve.