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One thing I do is to criss-cross the figs but not quite to the bottom. Then, using your thumbs and forefingers, squeeze the base of the fig to expose the inside. At this point you'll think, 'Oooh, that looks nice, I think I'm quite clever ...' or at least I do. More importantly, it allows your dressing to get right into the middle of the fig. All these little things really help to make a salad special. Simply place the figs in a dish, weave around 1 slice of Parma ham or prosciutto per fig, throw in some slices of buffalo mozzarella and rip over some green or purple basil. Mix 6 tablespoons of oil, half the lemon juice, honey and some sea salt and freshly ground black pepper together in a bowl and drizzle everything with this dressing. As far as salads go, it's pretty damn sexy.
It's a good idea to have some spare bread on the table to mop up the juices - always a treat.