Richard olney's fresh fig and mint salad

Delight in the refreshing combination of ripe figs and fragrant mint in this exquisite salad. Perfect for a light and flavorful summertime dish.

Ingredients:

• 910g ripe figs, freshly picked, if possible
• 3 thin slices prosciutto, fat removed
• 12 leaves of fresh mint, or more
• 1 lemon, juiced
• 1 pinch salt, to taste
• 1/4 cup heavy cream, unpasteurized and thick, if possible

Instructions:

1. Remove the skins from the figs (or skip this step if preferred) and make two intersecting cuts starting from the top end, creating a cross shape. Gently push down on the figs to slightly open them up, similar to how you would prepare a baked potato. Alternatively, you can cut the figs in half or slice them into thick pieces. Place the figs on a serving plate and refrigerate in the coldest section of the fridge for approximately one hour (avoid using the freezer).
2. Slice the prosciutto into thin strips (around 1-inch long and matchstick thin). Another option is to tear it into small pieces or serve the slices whole and provide knives for your guests.
3. Mash around half of the mint leaves in the lemon juice and let it sit for 20 to 30 minutes to infuse, then remove the crushed leaves.
4. Mix the salt into the lemon juice and slowly incorporate the cream while stirring continuously. The acidity of the lemon will cause some thickening, and adding the cream gradually while stirring helps with this process. Taste the mixture and add more salt if needed.
5. Arrange the dish as preferred. Following Olney's suggestion: Sprinkle half of the prosciutto over the figs, pour the cream sauce, add the remaining prosciutto on top, and garnish with the leftover mint leaves.

Summary:

• Calories: 942 kcal
• Fat: 26 g
• Protein: 16 g
• Carbs: 184 g
• Potassium: 2402 mg
• Magnesium: 172 mg