Fig, Prosciutto, and Gorgonzola Salad

Fig, Prosciutto, and Gorgonzola Salad
Photo by Jeff Kauck

Ingredients

  • 12 large dark-skinned fresh figs, halved (such as Black Mission, Celeste, or Brown Turkey, about 1 pound)
  • ¾ cup (3 ounces) crumbled Gorgonzola cheese
  • 1/8 teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 2 tablespoons honey
  • 1/3 cup balsamic vinegar
  • 2 ounces very thin slices prosciutto, cut into 1/8-inch-wide strips

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...

View full recipe at My Recipes

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