By Brendan McLaughlin
At the Ybor City Farmer's Market last Saturday morning, I picked up a pint of fresh mission figs for a bargain price of $2.50. Serendipitously, Gourmet Magazine had just run a recipe that featured seasonal figs. The result was an appetizer that was so good, it was almost obscene. Whip up this little dish and prepare to get lucky, my friends. 
Fig, Prosciutto, and Gorgonzola Salad
Sweet-tangy balsamic vinegar reduces to a syrupy glaze that glistens atop this simple yet elegant first course.
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 prosciutoo, cut into 1/8 inch wide strips
12 large dark-skinned fresh figs, halved (such as Black Mission, Cleste, or Brown Turkey, about 1 pound)
¾ cup (3 ounces) crumbled Gorgonzola cheese
Prepare
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.
Serves 6
(From Gourmet Magazine and Cooking Light Magazine)
