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1
Slice the figs in half lengthways and marinate in soy sauce, honey, vinegar, and wine for around 30 minutes. Remove from the liquid and put into a hot pan to reduce by half.
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2
Meanwhile place the figs in a tray cut side up and char with a blowtorch. Pour the remaining hot liquid mixture back over the figs and leave to one side until needed.
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3
Slice the endive and cherry tomatoes into bite sized pieces and marinate with a pinch of salt and oil.
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4
Place a ring mould on a plate and spoon inside the ricotta. Lift the mould off and dust the ricotta with sugar and blowtorch until glazed.
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5
Arrange the tomato's, endive, and figs, around ricotta and spoon over the marinating liquid to use as a dressing. Garnish with Thai basil or tarragon oil.
