Ingredients

• 12 figs, fresh or dried, washed and trimmed
• 6 thin slices prosciutto, halved crosswise into 12 short, thick pieces
• 1/4 pound ricotta salata, cut into small triangles 1-inch long
• Mixed salad greens, washed, dried, and picked over

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Instructions

1. Slice the figs lengthwise (stem-to-flower end), about halfway through, making a little pocket.
2. Place 1 split fig onto each piece of prosciutto. Fill the center of the figs with pieces of ricotta salata.
3. Wrap the figs with the prosciutto, making a decorative flower.
4. Place the wrapped figs on a platter covered with salad greens