Pick figs ripe and juicy from the tree and trip the tops and bottom. Working from the top end, slit the fig into quarters without slicing all the way through. Gently push out the figs into a flower shape so they stand up unassisted! Lay some fine slices of Australian prosciutto in and around the figs, and tear some buffalo mozzarella. Season lavishingly with salt and papper, and some fresh marjoram or thyme. Drizzle with a dressing of the juice from one lemon, about half a cup of Talinga Grove olive oil, 2 tablespoons of honey and some extra salt and pepper. This salad is so easy, and soooo sexy!