Illustration by Jessie Kanelos

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.

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