BOSTON LETTUCE WITH FIGS, GORGONZOLA AND PROSCIUTTO~ From StoneGable Kitchen

1-2 heads Boston Lettuce

12 small fresh figs

6 oz gorgonzola cheese

1/2 small red onion, finely chopped

8 slices of prosciutto

1/2 cup olive oil

1/4 cup white balsamic vinegar

1 tsp dijon mustard

1 shallot, finely chopped

salt and pepper


In a medium skillet cook prosciutto until crisp. Transfer to a paper towel. Reserve


In a jar with a tight fitting lid add olive oil, balsamic vinegar, mustard, shallots and a dash of salt and pepper. Shake vigorously. Set dressing aside.


Cut the figs in half lengthwise. Make a little indentation with your thumb and press some of the cheese into the figs. Put the figs cheese side up on a baking sheet and broil it for a couple of minutes until the cheese begins to melt.


In a large bowl, combine the Boston lettuce and onions. Add just enough dressing to coat the greens. Reserve a small amount of dressing. Divide lettuce among 6 plates.


Add the figs to lettuce and drizzle with a little dressing. Crumble prosciutto and sprinkle over salads.


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