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Photo: Jeff Kauck; Styling: Andrea Kuhn Photo by: Photo: Jeff Kauck; Styling: Andrea Kuhn

Fig, Prosciutto, and Gorgonzola Salad

Sweet-tangy balsamic vinegar reduces to a syrupy glaze that glistens atop this simple yet elegant first course.

Cooking Light JUNE 2007

  • Yield: 6 servings

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.

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
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Fig, Prosciutto, and Gorgonzola Salad recipe

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