Get Cooking: Baby Greens with Prosciutto Wrapped and Bleu Cheese Stuffed Figs and Strawberry-Balsami

Ingredients:

• 8 oz. baby greens
• 12 each black mission figs
• 6 each thin slices prosciutto
• 3 oz. blue cheese
• 4 oz. walnuts, toasted
• 2 cups strawberries
• 4 oz balsamic vinegar
• 2 tsp. honey
• 1 tsp. canola oil

Directions:

1. Turn fig upside down and make a small x in bottom of the figs with a paring knife. Insert piece of blue cheese into each of the figs.
2. Cut prosciutto slices in half lengthwise and then wrap around the figs.
3. Reduce balsamic vinegar by half.
4. Remove stems from the strawberries and puree half of them in a blender. Add honey, reduced vinegar, canola oil and season with salt and pepper.
5. Heat figs in 350’ oven for apx. 5 minutes or until prosciutto is crisp.
6. Slice remaining strawberries.
7. Place baby greens in mixing bowl and toss with strawberry-balsamic vinaigrette, slices strawberries and toasted walnuts. Place salad in center of plate and place 3 prosciutto wrapped figs around salad.