This is supposed to serve 4 but you might end up eating all four figs yourself...so be advised to quadruple the recipe ;)
Quarter figs and place them in the serving dish. Roll prosciutto up and slice to make ribbons, weaving the ribbons around the figs. Toss on some sliced pieces of mozzarella and then rip up the basil and sprinkle the salad with it.
Mix olive oil, lemon juice, honey, balsamic and S&P in a separate bowl and then drizzle over the salad. Easy peasy, weak in the knees, mind blowing delicious.