Fig, prosciutto, arugula and Parmigiano salad

Make the vinaigrette: one tablespoon balsamic vinegar, two tablespoons extra virgin olive oil, salt and pepper; whisk together and set aside.

Wash the figs ahead and dry them gently; trim off the stem.

Make four cuts from the tip down to between half and three quarters of the way to the base, then press the bottom gently with four fingers so the fig opens like a flower; repeat with all the figs.

Toss the salad leaves in the vinaigrette ('Close the salad in the vinaigrette', as transcribed).

Place the largest arugula leaves in the centre of the plate, garnish with the small ones and add the figs, one green and two purple.

Trim excess fat from the ham, slice it into pieces and arrange on the salad.

Shave the Parmigiano with a vegetable peeler into long flakes over the salad; serve immediately.