Fig Gorgonzola And Prosciutto Salad Recipes

FIG, PROSCIUTTO, GORGONZOLA SALAD

Fig, Prosciutto, Gorgonzola Salad image

From Cooking Light. This is so simple and quick to make. I tried grilling the figs (thanks to Rita for the idea from her recipe for grilled figs--Recipe#68915), before adding the remaining ingredients and I thought the salad was even better.

Provided by iris5555

Categories Fruit

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup balsamic vinegar
2 tablespoons honey
1/4 teaspoon salt
1/8 teaspoon fresh 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 crumbled gorgonzola

Steps:

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.

Nutrition Facts : Calories 175.7, Fat 5.2, SaturatedFat 3.2, Cholesterol 12.7, Sodium 333.9, Carbohydrate 30.7, Fiber 3.7, Sugar 26.6, Protein 4.6

FIG, GORGONZOLA AND PROSCIUTTO SALAD

Fig, Gorgonzola and prosciutto salad image

This is the kind of starter you often see in Italian restaurants and is so easy to make at home. Figs, Gorgonzola and prosciutto are a classic combination and this would make great antipasto or light lunch.

Provided by olivemagazine

Categories Lunch

Time 10m

Yield Serves 2

Number Of Ingredients 6

Ingredients

4 ripe figs, halved
100g Gorgonzola or dolcelatte, roughly sliced
1 tbsp balsamic vinegar
2 handfuls watercress, woody stems removed
6 slices prosciutto
olive oil

Steps:

Whisk together 3 tbsp olive oil, the balsamic and season.
Arrange the figs, cheese, prosciutto and watercress on 2 plates. Drizzle with the dressing and serve.

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