Fig, Prosciutto, and Arugula Salad

Fig, Prosciutto, and Arugula Salad

Stolen from Kitchenograghy

For each serving:
A large handful of arugula

1 tablespoon olive oil

1 teaspoon sherry vinegar (or balsamic)

Pinch of salt

3 figs

1 to 2 tablespoons of gorgonzola

2 slices of prosciutto torn in pieces
1. Combine olive oil, vinegar, and salt in a small jar. Shake until combined. Lightly dress the arugula with this. You will not need all of the dressing.
2. Split the figs and put them face up in a broiler-proof pan. (I use a gratin dish for this.) Put them under the broiler for two or three minutes. Remove them from the oven, add the prosciutto pieces and put them back under the broiler for another minute. Remove from the oven. Top each fig with a small piece of the gorgonzola which should melt slightly from the heat of the figs. If it doesn't melt, put the figs back under the broiler for about 15 seconds.
2. Arrange the figs and prosciutto on the arugula and serve