Cut each fig criss-cross, but not quite to the bottom.
Using your thumbs and forefingers, squeeze the base of the fig to expose the inside and allow your dressing to get right into the middle of the fig.
Put 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 the extra virgin olive oil, balsamic, lemon juice, honey and some sea salt and freshly ground black pepper together in a bowl. Taste and adjust the ingredients and the seasoning when it hits your spot.
If you’re serving the dish straight away, drizzle everything with the dressing. If not, pack the ingredients in a portable dish and the dressing in a screw-top pot and drizzle over when ready.
I’m sure something light and fizzy would pair well – enjoy!