Fig, Prosciutto, Gorgonzola Salad

Submitted by iris5555

"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."

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 6

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.

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!