I love figs.  On holidays in Croatia recently, they seemed to be growing wild everywhere, and we ate them straight from the tree, warmed by the sun, sweet as honey. 

In Spain, there are two types of figs – the heavy, dark purple ones (brevas) that arrive at the beginning of summer, and the small, sweet green ones (higos) that appear around September (not to be confused with hijos, children.  Your greengrocer will laugh pretty hard if you ask him for 12 hijos instead of 12 higos, believe me).  Both varieties are delicious, and work very well for both sweet desserts (I love them grilled with honey and served with marscapone, or baked in the oven with vanilla pods, strips of lemon peel and a little dessert wine) and savoury dishes (they have a wonderful affinity with milky cheeses, and salty prosciutto or jamón.  Try them stuffed with a little gorgonzola, wrapped in jamón serrano and grilled until bubbling, then served with a rocket salad).

The following recipe - inspired by Jamie Oliver, who calls it “the sexiest salad in the world” - is very easy, but never fails to impress.  Best of all, it doesn’t involve any actual cooking!

Salad of figs with buffalo mozarella and jamón serrano

12 very ripe figs (I like to use the purple ones for this dish)
2 balls fresh buffalo mozarella
100g jamón serrano or prosciutto a handful of fresh basil leaves (rocket is also nice)
best quality extra virgin olive oil (about 3 tablespoons)
a dash of sherry or balsamic vinegar
sea salt and freshly ground black pepper

Halve figs and arrange on a platter.  Tear the jamón and scatter it around the figs, then tear apart the buffalo mozarella and add it as well.  Add some torn basil leaves to the salad, and/or rocket leaves if you wish. 

Just before serving, drizzle salad with olive oil, vinegar, and season with salt and pepper.