Fig, Prosciutto, and Gorgonzola Salad

Photo: Jeff Kauck; Styling: Andrea Kuhn
Sweet-tangy balsamic vinegar reduces to a syrupy glaze that glistens atop this simple yet elegant first course.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 196
Caloriesfromfat 27 %
Fat 5.8 g
Satfat 3.1 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 6.6 g
Carbohydrate 32.8 g
Fiber 3.7 g
Cholesterol 19 mg
Iron 0.8 mg
Sodium 481 mg
Calcium 124 mg

Ingredients

1/3 cup balsamic vinegar
2 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon freshly 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 (3 ounces) crumbled Gorgonzola cheese

Preparation

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. Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction. Serve immediately.

Note:

June 2007