That is so like the recipe I just clipped, Fig, Prosciutto, and Gorgonzola Salad>>
From Cooking Light. So odd that they are on sale here and you can't find them in Cali. Orchid, use them quickly, they don't seem to travel well.
Fig, Prosciutto, and Gorgonzola Salad
Sweet-tangy balsamic vinegar reduces to a syrupy glaze that glistens atop this simple yet elegant first course.
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, Cleste, or Brown Turkey, about 1 pound)
¾ cup (3 ounces) crumbled Gorgonzola cheese
Prepare
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.
