Fig, Prosciutto, Gorgonzola Salad

iris5555's Note:

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.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1⁄3; cup balsamic vinegar
• 2 tablespoons honey
• ¼ 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)
• ¾ 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.

Reviews

[Ewalla]

This is a delicious salad! I used goat cheese instead of gorgonzola. I loved the balsamic glaze...I had leftovers and it was great on sandwiches!

[CheezCrazy]

The gorgonzola, proscuitto and figs are wonderful together. I cheated on the dressing and used "Creme de Balsamique" (already reduced balsamic vinegar). I agree with the suggestion for grilling/broiling the figs. Thanks for the recipe!