Figs In Prosciutto

By jan_ice

Appetizer

Ingredients

• 12 ripe, fresh figs cut in half
• 1/2 Pound Thinly Sliced Prosciutto.
• Imported Parma or San Daniele from Italy are the best.
• 2 handfuls of mixed baby or mescaline greens
• Some good olive oil
• Some Balsamic vinegar
• Kosher salt and freshly ground black pepper to taste
• 1/4 Cup Olive Oil

Preparation

Step 1

Trim the stems of the figs, wash and dry well and cut them in half from tip to bottom.

Brush the cut end with a little olive oil and place them face down on a hot grill.

Don't cook them too long because you just want to score the a little;

when done set aside.

Arrange the baby greens on individual plates.

S & P the figs to taste, wrap each fig in half a slice of prosciutto and place on the greens.

In a small saucepan, heat some balsamic vinegar and cook until it is reduced by half.

Wisk in some olive oil, S & P to taste and remove from the heat cool to room temperature.

When ready to serve, drizzle this mixture over the figs and greens and serve.