Fig Prosciutto Gorgonzola Salad Recipes

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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

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

ROASTED FIGS WITH PROSCIUTTO AND GORGONZOLA



Roasted Figs With Prosciutto and Gorgonzola image

Make and share this Roasted Figs With Prosciutto and Gorgonzola recipe from Food.com.

Provided by Terese

Categories     Fruit

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 fresh figs
50 g gorgonzola (dolce)
4 slices prosciutto
1 cup rocket
extra virgin olive oil
salt
cracked pepper

Steps:

  • Heat oven to 200oC.
  • Make a small cut at the top of each fig and push in a little piece of gorgonzola. Wrap each fig in a slice of prosciutto.
  • Bake in the oven for 15 minutes. The cheese will melt and the prosciutto will be crisp.
  • Serve immediately on rocket leaves dressed in olive oil and salt, and finish with a little finely cracked pepper.

FIG AND CRISPY PROSCIUTTO SALAD



Fig and Crispy Prosciutto Salad image

I created this salad to go with Recipe #239502. Everyone thought it was a winner! I used truffle oil, but it would probably be good with olive oil as well.

Provided by Maito

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

4 slices prosciutto, thinly sliced
12 cups spinach or 12 cups other greens
1/4 cup fresh basil
8 figs, stemmed, quartered
balsamic vinegar (use the good stuff)
truffle oil or extra virgin olive oil

Steps:

  • Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
  • Assemble salad with the spinach and basil on the bottom. Top with figs and crispy prosciutto, and dress with balsamic vinegar and truffle oil, to taste.

Nutrition Facts : Calories 95.3, Fat 0.7, SaturatedFat 0.1, Sodium 72.2, Carbohydrate 22.5, Fiber 4.9, Sugar 16.6, Protein 3.4

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