Yield: 2-4 servings
Ingredients:
8 ripe Mission figs tops cut off and figs quartered
1 ½ tablespoons balsamic vinegar
3 tablespoons fig jam
½ cup pecans or walnuts, your choice
Baby greens or salad mix of your choice
Favorite Vinaigrette (see recipe here)
¼ pound thinly sliced and roughly chopped prosciutto
½ cup fresh pineapple cut into chunks (canned may be substituted)
¼ cup feta cheese
Directions:
1. Place figs, vinegar and jam in a small saucepan and heat gently for 3-4 minutes, spooning liquid over quartered figs. Remove from heat and set aside.
2. Dry toast the pecans or walnuts in dry fry pan for 3-4 minutes over medium heat until lightly browned. Set aside.
3. In a medium bowl, mix greens with a small amount of vinaigrette (just enough to coat).
4. Place dressed salad on salad plates. Place a pile of prosciutto in center. Arrange fig quarters, pineapple chunks and nuts around plate. Drizzle remaining fig sauce over each salad and top with feta cheese.
