200 g San Daniele prosciutto
100 g fresh caprino
50 g extra virgin olive oil
40 g baby lettuce
10 g mint leaves, minced
salt and pepper to taste
Wash the figs, cut the skin to form 4 segments, and remove it from the pulp.
Using a spoon, scoop out the pulp and place it in a bowl, add the cheese, the minced mint leaves, the juice of the lemon, a bit of oil and ground pepper, and mix well until you have a rather coarse mixture.
Stuff the fig skins in layers, starting with the fig filling, and then the slices of San Daniele prosciutto until you have used up all the ingredients.
Using 4 flat plates, place the baby lettuce in the center, and then arrange the fig in the middle of the lettuce, folding the skin to create a flower. Season with extra virgin olive oil and serve.