Figs with Parma ham

100 g (3 1/2 oz) mixed salad leaves, such as frisee and rocket

2 tbsp chopped fresh mint

1/4 bulb of fennel, cut into thin strips

2 shallots, finely chopped

6 ripe fresh figs, cut in half

90 g (3 1/4 oz) Parma ham, fat removed and cut into thin strips

1 large slice of pineapple, about 140 g (5 oz), cut into small strips

Balsamic and lemon dressing

2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

juice of 1/2 lemon

salt and pepper