When figs are ripe in the summer, what could be more
delicious than adding them to a salad?
Paired with peppery arugula, rich prosciutto, sharp and pungent gorgonzola,
the sweetness of the figs makes all the flavors come together.
Toss your greens in a simple vinaigrette, place the stuffed figs on top,
and drizzle some balsamic vinegar over the top, and you have one
amazing salad!
As Always,
ENJOY!
Partially slice the figs down the center to create a cavity without cutting all the way through. Place a small chunk of gorgonzola in the center, wrap with a piece of proscuitto.
In a warm skillet heat the figs until the cheese softens and the prosciutto crisps!
Place on your tossed greens that are plated. Drizzle and serve. Additional prosciutto can be added on the side of the salad.
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