Fig and Prosciutto Plate

Yield: Makes 1 first-course serving.

Ingredients

• 3  or 4 thin slices prosciutto (about 1 1/2oz. total)
• 2  leaves arugula
• 2  leaves fresh basil
• 2  leaves fresh mint
• 2  firm-ripe figs (2 to 3 oz. total)
• 2  to 3 teaspoons extra-virgin olive oil

Preparation

Layer prosciutto, overlapping slightly, on a plate. Rinse and dry the arugula, fresh basil, and fresh mint leaves. Cut leaves into strips about 1/4 inch wide and sprinkle over prosciutto. Rinse figs, trim off stems, and cut fruit into quarters lengthwise; scatter figs over prosciutto. Drizzle evenly with olive oil.