Hot Prosciutto-Wrapped Taleggio on Mixed Greens with Ripe Figs

4 slices (about 3-4 ounces) prosciutto

6 ounces very ripe Taleggio, sliced about 1/4-inch thick

4 big handfuls of spring salad mix:arugula, mizuna, baby lettuces, mache

2 to 3 Tbsp chopped chives

2 to 3 Tbsp chopped chervil

balsamic vinegar to taste

juice of 1/4 to 1/2 lemon

2 Tbsp extra-virgin olive oil, or to taste

salt and pepper to taste

6 ripe black figs, cut into quarters

Wrap the prosciutto around the Taleggio slices and set aside on a plate.

Mix the leaves with the chives and chervil, then toss with a few shakes of balsamic vinegar, lemon juice and oil. Season with salt and pepper. Arrange on plates and garnish with fig quarters.

Using a non-stick pan, quickly saute the prosciutto-wrapped cheese until it is warmed through, then place the hot parcels on the salad.

Shake a little balsamic in the hot pan, swirl it around, then immediately pour it over the salad.

Serves 4.