Richard olney's fresh fig and mint salad

Delight in the harmony of sweet figs, zesty mint, and crisp greens. This refreshing salad burst with flavors that dance on your palate.

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, you can skip this step if you prefer, and make two cuts slightly more than halfway down from the top, creating a cross shape. Gently push down on the figs to slightly open them up, similar to how you handle a baked potato. Alternatively, you can halve the figs or cut them into thick slices. Place the prepared figs on a serving dish and let them chill for around an hour in the coldest part of the fridge, avoiding the freezer.
2. Slice the prosciutto into thin strips resembling matchsticks, approximately 1 inch long. Alternatively, you can tear it into smaller pieces or serve the slices whole with knives for your guests to use.
3. Mash half of the mint leaves in the lemon juice and allow them to soak for about 20 to 30 minutes, then remove the crushed leaves from the mixture.
4. Mix the salt into the lemon juice until dissolved, then slowly pour in the cream. The acidity of the lemon will cause the cream to thicken slightly, and adding it gradually while stirring continuously helps with the thickening process. Taste the sauce and add more salt if needed.
5. Present the dish as desired. Following Olney's suggestion: Sprinkle half of the prosciutto over the figs, drizzle the cream sauce on top, scatter the remaining prosciutto, and garnish with the remaining mint leaves.

Summary:

• Calories: 942 kcal
• Fat: 26 g
• Protein: 16 g
• Carbs: 184 g
• Potassium: 2400 mg
• Magnesium: 172 mg