Extremely good-- but I substituted crumbled goat cheese for the gorgonzola, and didn't heat up the prosciutto.
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
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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
- 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
- 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.
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