Stuffed Fig Salad

      When figs are in season, BUY THEM!  I simply can not resist.  At Trader Joe's yesterday, they were just putting out gorgeous big flat 2 lb. boxes of fresh California figs.  I knew immediately what I was going to prepare for dinner.  This is one of my favorite salads.  The season to get figs is so short, and I enjoy them so much.  I try to use them while they are fresh, in as many ways as possible.
    The combination of flavors and textures here, strikes such a wonderful balance.  Plus, it is quite beautiful.  I am sorry the photo does not do it justice. May your family enjoy it as much as mine does!

As Always,
ENJOY!

5-6 oz mixed spring greens
8 figs
4 slices prosciutto
8 thin slices gorgonzola(brie, camembert, blue, or cambazola)
EV olive oil
salt
1/4 cup balsamic vinegar
1 tsp. honey

   In a large salad bowl ,toss greens lightly with olive oil and salt, set aside.  In a small microwave bowl add vinegar and honey.  Warm in microwave for 30 seconds, stir to blend. Set aside. Rinse and pat dry figs.  Carefully trim just the stem from the top of the fig.  Make a vertical cut down the center of the fig, stopping half way down.  Gently open the fig leaving the bottom portion connected.  Stuff each fig with a small slice of soft cheese.  I like gorgonzola because it is pungent.  Any soft meltable cheese will work. Cut each slice of prosciutto in half, creating 8 long strips.  Carefully place the stuffed fig on the cut prosciutto, wrapping the prosciutto around the center of the fig, making sure the ends overlap and adhere to each other.
   In a non-stick skillet on medium heat, gently place the figs on their sides. As the prosciutto heats, it will shrink up against the side of the fig.  Turn the figs so that all 4 sides, cook for at least 30 seconds.  When the cheese filling begins to soften and the prosciutto is lightly browned, take off heat.
   Divide the greens between four plates.  Place two figs on top of the greens, and drizzle with the sweetened vinegar.  Serves 4.