I make a really nice salad i learned from the Ottolenghi cookbook "Plenty" with figs, cheese and rughetta (rocket, rugola, arugula) and a honey and oil dressing. They opened up a new little Greek takeout/snackbar type place near where i work. Now this may seem like nothing to you, but the foreign restaurants in rome can probably be counted on the fingers of one or two people's hands. So it's a big deal. And their stuff is quite good, fresh, and tasty. They offered us this special vinegar (oxymeli) made with figs and currants and vinegar and wine for the salad. I tasted it and it immediately brought to mind this wonderful salad. I bought some figs and some rughetta and some fresh pecorino cheese ("primo sale" - first salt) and mixed them in a dish with plenty of fresh basil leaves. Then i made a dressing of olive oil, salt, pepper and this greek vinegar. It was wonderful. I sliced some nice crusty bread and had a meal on the table in about five minutes.