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Prosciutto and Fig Appetiser
from the kitchen of Sharmagne Leland-St.John

8 slices prosciutto, per serving
3 figs, firm but ripe, per serving
1 small handful arugula
White pepper to taste

Cover the plate with the prosciutto.
Wash and de-stem the figs. Cut into
8 slices leaving attached at the bottom.
Sprinkle the arugula atop the ham. Add
the figs. Dust with a pinch of the white
pepper if desired.


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