Fig Salad

Ingredients

• 6 whole Figs (– tops trimmed and cut in half lengthwise)
• 1 TBS Olive Oil
• 2 TBS Honey
• 1 Cup Quinoa (– cooked according to package directions (I use red quinoa))
• 3 ounces Prosciutto (– thinly sliced)
• 4 Cups Arugula (– rinsed and dried)
• 1 large Shallot (– peeled and thinly sliced; reserve 1 tablespoon and mince for the dressing (SEE NOTES))
• 2 ounces Crumbled Gorgonzola OR Goat Cheese (- or more to taste)
• 1/4 Cup Sliced Almonds (– toasted)
• to taste Kosher Salt and Fresh Cracked Black Pepper
• 6 TBS Extra Virgin Olive Oil
• 1/4 Cup Raspberry Balsamic Vinegar
• 3 TBS Fresh Orange Juice
• 1 TBS Honey

Instructions

1. 1

   Prepare the Vinaigrette: To a mason jar or 2 cup measure, Add the extra virgin olive oil, raspberry balsamic vinegar, orange juice, honey, and 1 tablespoon of minced shallot.Seal the jar or grab a whisk and vigorously shake or stir until the ingredients are fully emulsified and combined. Set aside while you continue with the recipe so the flavors can marry. Then, shake or whisk again, taste the dressing, and adjust it to suit your tastebuds before using.

2. 2

   Grill the Figs: Preheat a charcoal or gas grill to medium-high. Brush the cut side of the figs with olive oil and then season generously with salt and pepper. Place the figs onto the grill - cut side down - and brush rounded side (facing you) with a little olive oil. Grill the figs until they're just barely charred, about 2-4 minutes. Flip the figs over and remove them to a plate or clean work surface. Then brush grilled side of the figs with honey. Set aside while you assemble the salad.

3. 3

   Assemble the Salad: In a large bowl, toss the arugula, cooked quinoa, gorgonzola, sliced shallots, and a couple cracks of fresh black pepper with half of the vinaigrette. Arrange the prosciutto slices on serving plates. Mound half (or part) of the salad in the center of the prosciutto. Then scatter the grilled figs on top and sprinkle with toasted almonds.

4. 4

   Serve Fig Salad: Serve Figs Salad: Drizzle the remaining vinaigrette on top of the fig salad or serve the remaining dressing on the side. Enjoy immediately.