marinated figs with balsamic vinegar

fichi marinati in aceto balsamico

for 6

18 fresh, ripe purple figs

2 tablespoons fresh thyme leaves and flowers, washed

2 tablespoons fresh marjoram leaves, washed

Maldon salt and freshly ground black pepper

juice of 2 small lemons

80 ml extra virgin olive oil

3 teaspoons aged balsamic vinegar

Cut off the top stem and base of each fig and then cut into 1 cm slices. Finely chop three-quarters of the thyme and marjoram.

Place the fig slices on a large flat platter. Scatter over the chopped herbs. Season generously with salt and black pepper and toss. Drizzle over the lemon juice and extra virgin olive oil. Spoon the balsamic vinegar carefully over the figs. Scatter a few whole herb leaves and flowers over the top. Keep in a cool place for an hour before serving.