Figs And Prosciutto With Mint And Shaved Parmigiano-Reggiano

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8 fresh figs, quartered

2 teaspoons extravirgin olive oil

1/4 teaspoon cracked black pepper

1 ounce Parmigiano-Reggiano cheese, thinly shaved

12 mint leaves, thinly sliced

4 ounces thinly sliced prosciutto

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