Inspired by the urgent need to do something with the early-season fig crop, I tried a salad:
- Cut a few figs into shapes and drizzle with olive oil and a little balsamic vinegar, just enough to provide acidic balance.
- Drape prosciutto (a sweet San Danielle would be great, but a saltier Serrano might kick even more ass) judiciously over the figs and sprinkle with a finely grated goat's milk cheese (we have wonderful goat dairies all along the North Coast; I used Redwood Hill Cheddar), taking care to keep the flesh and skin of the figs in view as much as possible. At this stage, a little fleur de sel to bring up the seasoning wouldn't hurt.
- Garnish with whatever herbs you have to hand - I find basil to be exceptional with the sweet-salty combination of fruit, meat and cheese, a small bit of thyme was nice, but sage was overpowering (I love sage, but it so often is). I finished it with fresh lavender, because we grow it ourselves, it makes for great color contrast, and really, what's more seasonal in summer than fresh lavender from your own garden?
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