First wash the fresh rocket leaves and dry them, then place on a serving plate to use as a base.
Cut the Galbani Mozzarella di Latte di Bufala into quarters and place on top of the rocket, in the centre of the plate.
Peel the figs. Then arrange the figs and parma ham on the serving plate, so they overlap the mozarella slightly. Season generously with sea salt and pepper.
Place the plate in the fridge till you are ready to serve.
When ready, serve with a light drizzle of balsamic vinegar or lemon juice to give your salad a fresh kick.