Fig, Prosciutto & Gorgonzola Salad

from the kitchen of Ruth Scully

• salad

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

Steps

Use @fresh figs{8} quartered when they're in season instead of the dried. Substitute the same amount of chevre or Brie.

1. Slice each prosciutto slice lengthwise into 4 strips; wrap each around 1 dried Mission fig half.

Dressing

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.

Assembly

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.