Fig, Prosciutto, Gorgonzola Salad |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Cooking Light. This is so simple and quick to make. I tried grilling the figs (thanks to Rita for the idea from her recipe for grilled figs-Grilled Figs Topped with Feta Cheese), before adding the remaining ingredients and I thought the salad was even better. Ingredients:
1/3 cup balsamic vinegar |
2 tablespoons honey |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
2 ounces very thin slices prosciutto, cut into 1/8-inch-wide strips |
12 large dark-skinned fresh figs, halved (such as black mission, celeste, or brown turkey, about 1 pound) |
3/4 cup crumbled gorgonzola |
Directions:
1. Combine first 4 ingredients in a small saucepan; bring to a boil.
2. Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.
3. Heat a large nonstick skillet over medium-high heat.
4. Add prosciutto; sauté 3 minutes or until lightly browned.
5. Arrange 4 fig halves on each of 6 salad plates.
6. Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction.
7. Serve immediately.
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