Fig season has arrived in France! The daintier, sweeter variety indigenous to France are at their peak although the larger imports from Greece and Turkey are not a bad snack either. I’ve been waiting months to test out a recipe in Jamie Oliver’s Happy Days with the Naked Chef for months now. ‘Tis the season! It’s a sensually simple salad of figs, buffalo mozzarella, and prosciutto di parma. I slit an x on the top of the figs and gently squeezed them to reveal their velvety flesh. Arrange on a platter with sliced buffalo mozzarella. Next, a few ribbons of jambon du parma were weaved organically between the figs. A nice handful of basil thrown on top, a drizzle of best quality extra-virgin olive oil, sea salt and pepper. And there you have a sensationally seasonal first course.