serves 4
1 pint of figs cut in half
2 to 3 cups of heirloom melon cubed
1 cup Greek yogurt
Juice of half lemon
1 or 2 lg basil leaf chopped
1 tbl of evoo
salt and pepper to taste
8 to 10 slices of speck
- Cut both fig and melon and set aside till ready to eat (keep separate) in a small mixing bowl add Greek yogurt, lemon, evoo, basil and salt and pepper and whisk till mixed well.
- In a large bowl add fig and melon together along with dressing and mix well. When ready to serve garnish with a few pieces of speck on top.
