Richard Olney'S Fresh Fig And Mint Salad

1. 1

   Peel the figs (or don't-we didn't!) and cut a bit more than halfway down from the stem end, making two incisions in the form of a cross. Gently press down to open figs slightly (as one does with a baked potato). Alternately, halve the figs or slice them thickly. Arrange figs on a serving dish and chill for about one hour in the coldest part of the refrigerator (not the freezer).

2. 2

   Cut the prosciutto into fine julienne strips (about 1-inch lengths, matchstick width). Alternately: tear into bite-size pieces, leave the slices whole and provide your guests with knives.

3. 3

   Crush about half of the mint leaves in the lemon juice and leave to macerate for about 20 to 30 minutes, then discard the crushed leaves.

4. 4

   Dissolve the salt into the lemon juice and slowly stir in the cream-the acid of the lemon will thicken it somewhat and its addition in small quantities at a time with continued stirring encourages the thickening. Taste and add salt, if necessary.

5. 5

   Plate as desired. Olney recommends: Sprinkle figs with half of the sliced prosciutto, spoon the cream sauce over, distribute with remaining prosciutto on the surface and decorate with the remaining mint leaves.

* Per serving · 4 servings · Values may vary.