Fig, Prosciutto, Gorgonzola Salad Recipe #244116
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--Recipe#68915), before adding the remaining ingredients and I thought the salad was even better.
by bobo3039
20 min | 5 min prep
SERVES 6
- 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
- Combine first 4 ingredients in a small saucepan; bring to a boil.
- Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.
- Heat a large nonstick skillet over medium-high heat.
- Add prosciutto; sauté 3 minutes or until lightly browned.
- Arrange 4 fig halves on each of 6 salad plates.
- Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction.
- Serve immediately.
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5 stars