1. Remove the cheese from the fridge to reach room temperature.
2. Slice the figs. Put the sugar, water, wine, vanilla, lemon zest and juice in a saucepan. Heat gently until the sugar has dissolved.
3. Add the figs. Simmer very gently for 5 minutes then turn off the heat and leave the figs to cool in the poaching liquid then remove.
4. Arrange four slices of coppa per plate then top with rocket leaves, figs and slices of cheese. Drizzle with a little olive oil, a teaspoon of balsamic per plate and a grind of pepper.

CHEF'S TIP Buy your figs only 2-3 days before using. They are very perishable - look for plump, soft figs with firm stems that smell mildly sweet. If not using straight away, keep in the fridge.