Fig, Prosciutto and Gorgonzola Salad

Sweet-tangy balsamic vinegar reduces to a syrupy glaze that glistens atop this simple yet elegant first course.

Yield 6 servings

Ingredients

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

Preparation

Combine first 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 8 minutes). Cool.

Heat a large nonstick skillet over medium-high heat. Add prosciutto; sauté 3 minutes or until lightly browned.

Arrange 4 fig halves on each of 6 salad plates. Divide prosciutto evenly over servings. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction. Serve immediately.

Nutritional Information

Calories:196 (27% from fat)

Fat:5.8g (sat 3.1g,mono 1.2g,poly 0.3g)

Protein:6.6g

Carbohydrate:32.8g

Fiber:3.7g

Cholesterol:19mg

Iron:0.8mg

Sodium:481mg

Calcium:124mg

Cooking Light, JUNE 2007

Grilled Peaches over Arugula with Goat Cheese and Prosciutto

For a bit of crunch, sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp.

Yield 6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)

Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 3 peaches, pitted and each cut into 6 wedges
• Cooking spray
• 1 tablespoon extravirgin olive oil
• 1/8 teaspoon freshly ground black pepper
• Dash of kosher salt
• 10 cup trimmed arugula (about 10 ounces)
• 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
• 2 tablespoons crumbled goat cheese

Preparation

1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2. Prepare grill to high heat.

3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4. Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

Nutritional Information

Calories: 100 (36% from fat)

Fat: 4g (sat 1g,mono 2.4g,poly 0.5g)

Protein: 3.9g

Carbohydrate: 13.1g

Fiber: 1.3g

Cholesterol: 7mg

Iron: 0.8mg

Sodium: 183mg

Calcium: 61mg

Laura Zapalowski, Cooking Light, JUNE 2008

Pizza with Fennel and Prosciutto

(Inspired by Cookthink)

1 ball pizza dough
1/2 fennel bulb, thinly sliced
1 small red onion, thinly sliced
Olive oil
Kosher salt
3 slices prosciutto, sliced
Mozzarella cheese

Preheat the oven to 550 degrees.

Heat a small amount of olive oil in a medium skillet. Add the fennel and red onion and cook until just translucent, about 7 minutes. Set aside to cool slightly.

On a lightly floured board, roll out the pizza dough to desired thinness. Top the dough with a thin layer of mozzarella, the fennel and onion mixture, and finally the prosciutto. Brush the exposed edges of dough with olive oil. Bake 7-12 minutes until the dough is browned and crisp.

From Dishing Up Delights.