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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 27%
  • Fat: 5.8g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.6g
  • Carbohydrate: 32.8g
  • Fiber: 3.7g
  • Cholesterol: 19mg
  • Iron: 0.8mg
  • Sodium: 481mg
  • Calcium: 124mg

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

  1. 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.
  2. Heat a large nonstick skillet over medium-high heat. Add prosciutto; sauté 3 minutes or until lightly browned.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fig, Prosciutto, and Gorgonzola Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy