In the Kitchen… Prosciutto and Parma Salad with Figs and Blue Cheese
The simplest and quickest of simple suppers, for eating al fresco on a warm summer’s evening 
Ingredients:Â
4 figs, washed and quartered
4 slices Parma ham
60g blue cheese (Dolcelatte if you want authenticity)
2 tbsp chopped basil leaves
Handfuls of rocket leaves
2 tbsp extra virgin olive oil
Salt and pepper, to taste
Method:Â
Divide the rocket, figs, ham and cheese between four plates.
Sprinkle with basil leaves and drizzle with oil.
Season to taste and serve immediately with warm crusty ciabatta bread and a glass of Italian Rose.
