Preheat the grill to high. Rub a little butter on all the cut surfaces of the figs, put them on a baking sheet, cut sides up, and then pop them under the preheated grill for 6-8 minutes, turning once. Let them soften and start to brown, but don’t let them shrivel up too much. Remove from the heat.
Meanwhile make the dressing by combining the olive oil and vinegar in a bowl, seasoning with salt and pepper & mixing well.
Dress the salad leaves with most of the dressing (reserving a little dressing for drizzling on top) and divide between 4 serving plates, then pop the Roquefort, grilled figs, artichokes, prosciutto slices and basil leaves on top, dividing them evenly between each plate. Drizzle the salads with the remaining dressing and serve immediately.
Recipe taken from The Mediterranean Table, published by Ryland Peters & Small