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Ingredients
3 large ripe figs
1 golden shallot
2 tbsp extra-virgin olive oil
2 tbsp sherry vinegar
4 mint leaves
6 slices jamon
Method
Cut figs in half and place in a bowl.
Peel shallot, cut core out, finely slice lengthways, then place in a bowl with oil and vinegar.
Mix shallot dressing with figs gently until well coated, leave at room temperature for 20 minutes.
Drain dressing from figs, tear mint and sprinkle on figs, then wrap with jamon and serve.
