Arrange the slices of Parma ham on an ovenproof plate and bake for about 15 minutes.
Leave to cool and then crush them with the pistachios.
In a bowl, make the dressing by first adding the honey and Maille Sauternes white wine vinegar and then pouring the oils in gradually, stirring vigorously.
Break the eggs into a bowl, beat them and season with salt and pepper.
Coat the mozzarella balls in flour, then in the beaten egg and finally in the breadcrumbs. For a crisper result and for added strength, repeat the coating process with the beaten eggs and breadcrumbs.
Fry the mozzarella balls for about 1 minute in the oil at 160°C (they should be golden), then immediately drain them on some absorbent paper.
Cut the figs into quarters. In a bowl, mix the leaves together with the dressing.
In a deep dish, arrange the leaves and figs. Arrange the mozzarella balls and sprinkle all of them with the parma ham-pistachio mixture.
