Fig, Prosciutto, Gorgonzola Salad

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. 1

   Combine first 4 ingredients in a small saucepan; bring to a boil.

2. 2

   Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.

3. 3

   Heat a large nonstick skillet over medium-high heat.

4. 4

   Add prosciutto; sauté 3 minutes or until lightly browned.

5. 5

   Arrange 4 fig halves on each of 6 salad plates.

6. 6

   Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction.

7. 7

   Serve immediately.