Put the anchovy filets in some milk (unless you like them very salty) for about 15 minutes. Then take them out of the milk and pat them dry with paper towel.
Stir the ricotta with a fork and then spoon it on 4 starter plates. Season with some pepper & salt.
Cut the figs in fours and the prunes in halves (remove the pits). Divide these as well as the anchovy filets among the plates.
Shortly roast the hazelnuts in a pan, cut them in half and divide these among the plates as well.
Garnish with edible flowers and some fennel herbs.