Fig, prosciutto and buffalo mozzarella salad

Recipe inspiration can be found everywhere these days. This one was inspired by a recipe I saw on an inflight magazine, and takes simple ingredients that work nicely together. Serves 6-8

250g rocket leaves
250g sliced prosciutto
250g buffalo mozzarella
8 figs cut in quarters

Dressing
100ml honey
100ml white wine vinegar
150ml water
handful of thyme sprigs
100ml extra virgin olive oil

To make the dressing, place the honey, vinegar and water in a small pot and bring to the boil. Reduce heat and let simmer for 15 or so minutes until it has reduced by a third. Add the thyme, remove from heat and allow to steep until cool. Remove the thyme then add the olive oil and whisk.

Lay the rocket leaves on a platter and pour over dressing. Layer on prosciutto, torn buffalo mozzarella and figs. I bought my buffalo mozzarella at Salt Meats Cheese, but you can also buy it at Italian delis.