To make the poppyseed vinaigrette, start by mixing red wine vinegar and sugar in a bowl until fully dissolved. Add in ground mustard and poppy seeds, and whisk together. Gradually pour in the oil while continuing to whisk until the mixture is fully combined. Finally, taste the vinaigrette and season it with salt and pepper to your liking. Keep the vinaigrette at room temperature as you move on to preparing the fig and prosciutto salad.

To prepare the fig and prosciutto salad, start by removing the stems from the figs and cutting them into quarters. Next, tear the D'Orsogna prosciutto slices and mozzarella into bite-sized pieces. Finally, juice and zest the lemon to add to the salad later.

Take a small frying pan and place it on medium heat. Add pecans and toast them until they become warm and lightly browned, which usually takes around 1-2 minutes. Once done, remove the skillet from heat.

In a large bowl, add rocket, 1 tablespoon of extra virgin olive oil and lemon juice, then toss everything together. Tear the basil leaves in half and add them to the greens. Finally, season with salt and pepper.

After tossing the greens, divide them equally onto the plates. Then, arrange the quartered figs, prosciutto, and fresh mozzarella on top of the greens. Sprinkle some lemon zest and warm toasted pecans on each salad. Finally, serve the poppyseed vinaigrette alongside the salad.