lightly crushed toasted hazelnuts, to garnish (optional)
Place the oil in a small frying pan over a medium-low heat. When hot, add the shallots and garlic and fry for 4–5 minutes, until softened. Remove from the heat and whisk in the raspberry vinegar plus a pinch of salt and pepper.
Meanwhile, use a sharp knife to score a cross into the top of the figs. Prise them open and fill with the Gorgonzola. Place on a baking sheet, drizzle with a little oil and slide under a preheated medium-hot grill for 4–5 minutes, until melting and lightly coloured.
Arrange the rocket leaves on 4 plates and top with the warm figs and slices of ham. Drizzle over the warm dressing and serve immediately, scattered with toasted hazelnuts, if desired, and a pinch of black pepper.