Fig, Prosciutto, and Gorgonzola Salad

Ingredients

• 0.3 cup balsamic vinegar 
• 0.1 teaspoon pepper black freshly ground
• 12 large dark-skinned figs fresh black halved (such as Mission, Celeste, or Brown Turkey, 1 pound)
• 3 ounces gorgonzola cheese crumbled
• 2 tablespoons honey 
• 2 ounces pancetta very thin cut into 1/8-inch-wide strips
• 0.3 teaspoon salt 

Equipment

• frying pan
• sauce pan

Directions

1. 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.
2. Heat a large nonstick skillet over medium-high heat.
3. Add prosciutto; saut 3 minutes or until lightly browned.
4. Arrange 4 fig halves on each of 6 salad plates. Divide prosciutto evenly over servings.
5. Sprinkle each serving with 2 tablespoons cheese; drizzle with 2 teaspoons balsamic reduction.
6. Serve immediately.