Fig, Prosciutto, Gorgonzola Salad

• cup balsamic vinegar↗1⁄3
• tablespoons honey↗2
• teaspoon salt↗1⁄4
• teaspoon fresh ground black pepper↗1⁄8
• ounces very thin slices prosciutto, cut into 1/8-inch-wide strips2
• large dark-skinned fresh figs, halved (such as Black Mission, Celeste, or Brown Turkey, about 1 pound)↗12
• cup crumbled gorgonzola3⁄4

Step-by-step instructions

1. 1

   Combine first 4 ingredients in a small saucepan; bring to a boil.

2. 2

   Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.

3. 3

   Heat a large nonstick skillet over medium-high heat.

4. 4

   Add prosciutto; sauté 3 minutes or until lightly browned.

5. 5

   Arrange 4 fig halves on each of 6 salad plates.

6. 6

   Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction.

7. 7

   Serve immediately.