Grilled Figs with Prosciutto

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These are quite delicious.. Much better drizzled with very aged balsamic at the end. If you don’t have figs, you can easily substitue peaches. Certainly a different texture, but lovely none-the-less.

12 ripe, fresh figs cut in half
1/2 Pound Thinly Sliced Prosciutto. Imported Parma or San Daniele from Italy are the best.
2 handfuls of mixed baby or mescaline greens
Some good olive oil
Some Balsamic vinegar
Kosher salt and freshly ground black pepper to taste
1/4 Cup Olive Oil


Trim the stems of the figs, wash and dry well and cut them in half from tip to bottom. Brush the cut end with a little olive oil and place them face down on a hot grill. Don’t cook them too long because you just want to score the a little; when done set aside. Arrange the baby greens on individual plates. S & P the figs to taste, wrap each fig in half a slice of prosciutto and place on the greens. In a small saucepan, heat some balsamic vinegar and cook until it is reduced by half. Wisk in some olive oil, S & P to taste and remove from the heat cool to room temperature. When ready to serve, drizzle this mixture over the figs and greens and serve.
vitamin string quartet with their cover of “hey there delilah” originally by The Plain White Tees. Imitation is definitely a distinct form of flattery..

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