This recipe can be made on one large platter (as shown in photograph) or as follows, on individual plates.
Evenly distribute ¾ of the rocket leaves between four serving plates. Top with the figs, torn prosciutto, crumbled Goats’ cheese and lastly the remaining rocket, keeping as much height as you can.
Lightly season with salt and freshly ground black pepper.
Drizzle over honey and a little extra virgin olive oil and decorate with lavender sprigs.