This is a very nice salad that I have made couple times already. It is simple to make and looks chic. You can serve this salad as an appetizer before dinner or as a meal for lunch. It would also be a great salad to serve guests during the Holiday Season.
This is a recipe from Canadian Living. All recipes that I have made from them turned out very good. This salad has blue cheese in it but you can substitute the same amount with chèvre or Brie. The dressing is good for four portions but if you are not using all the dressing you can keep it in the refrigerator. I find that the best way to keep dressing in the fridge is in Mason jars.
If you can't find figs you can always substitute with dried cranberries, in this case I would replace the almonds with walnuts and the Gorgonzola with the chèvre.
Fig, Prosciutto and Gorgonzola Salad
slices prosciutto (115g)
12 fresh figs, halves (or 12 dried Mission figs)
12 cups mixed baby greens
113g gorgonzola cheese, crumbled
60 ml toasted sliced almonds, toasted
75 ml Olive Oil
60 ml Balsamic Vinegar
30 ml liquide honey (I used real Maple Syrup)
5 ml Dijon mustard
salt and pepper to taste
In a Mason jar mix all ingredients of the dressing. Set aside.
In a big bowl mix the prosciutto, figs, baby greens. Add the dressing and mix well.
Separate into four plates. Top with gorgonzola cheese and almonds.
Adapted from Canadian Living