Fig, Prosciutto & Gorgonzola Salad
by Ruth Scully
Ingredients
- 6 slices prosciutto
- dried Mission fig
- 1/4 cup balsamic vinegar
- 2 tbsp liquid honey
- 1 tsp Dijon mustard
- 1 pinch salt
- 1 pinch pepper
- 1/3 cup extra-virgin olive oil
- 12 cups mixed baby greens
- 12 dried Mission figs
- 4 oz Gorgonzola cheese
- 1/4 cup sliced toasted almonds
Instructions
Use @fresh figs{8} quartered when they're in season instead of the dried. Substitute the same amount of chevre or Brie.
Step 1
Slice each prosciutto slice lengthwise into 4 strips; wrap each around 1 dried Mission fig half.
Step 1
In a small bowl, whisk together balsamic vinegar, liquid honey, Dijon mustard, salt and pepper; slowly whisk in extra-virgin olive oil until combined.
Step 1
Arrange mixed baby greens on serving platter; top with dried Mission figs, then Gorgonzola cheese. Drizzle with about half of the dressing, reserving remainder for another use. Sprinkle with sliced toasted almonds.