Figs With Duck Prosciutto and Sorrel

• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 5 ounces duck prosciutto, cut thinly into 4-inch-long slices (see note)
• 12 sorrel leaves, stacked, sliced in half lengthwise
• 12 ripe figs, halved lengthwise

1. In a small bowl, whisk together the honey and mustard.
2. On a work surface, lay out the prosciutto slices and top each with a sorrel strip.
3. Using a pastry brush, coat each lightly with some of the honey mustard.
4. Place a fig, rounded side down, in the middle of each strip and wrap the prosciutto and sorrel around it.
5. Push a toothpick from the base of each parcel through the top, pinning together the overlapping prosciutto and sorrel.
6. Transfer to a serving platter and serve.

honey, mustard, duck prosciutto, sorrel

Taken from cooking.nytimes.com/recipes/9273 (may not work)