Ingredients

• 12 figs, tops trimmed and quartered (leave them joined at the bottom)
• 6 thin slices parma ham (sliced in half lenghtwise
• 100g mixed small salad leaves

• 50g pine nuts, toasted
• 2 tbsp parmesan shavings
• 1 tbsp. balsamic vinegar
• 1 tbsp. olive oil
• Extra oil and balsamic vinegar to serve .

Method

1. Figs and Parma Salad: Toss the salad leaves with the olive oil and balsamic vinegar. Place a handful of salad on the centre of each plate. Place three figs on around the edge of each plate and tope each fig with a slither of parma ham. Sprinkle the pine nuts around the plate and the parmesan shavings over the salad leaves. Drizzle a little extra olive oil and balsamic vinegar around theedge of the plate.Serve