1CupRed Quinoa– cooked according to package directions
3ozProsciutto– thinly sliced
1smallShallot– peeled and thinly sliced
2ozGorgonzola– crumbled, or more to taste
¼CupAlmonds– thinly sliced
Fresh Cracked Black Pepper, to taste
Orange-Raspberry Vinaigrette:(yield ½ cup)
¼CupRaspberry Balsamic Vinegar
6TBSExtra Virgin Olive Oil
Kosher Salt and Pepper, to taste
Prepare the Vinaigrette: In a small mason jar or a small bowl, shake or whisk (respectively) all ingredients for the vinaigrette. Let stand 10 minutes. Taste and adjust for seasoning. Shake or whisk again. Set aside.
Grill the Figs: Heat a charcoal or gas grill to medium-high. Brush the cut side of the figs with olive oil; season generously with salt and pepper. Place on grill, cut side down, and brush rounded side (facing you) with olive oil. Grill until just barely charred, about 2-4 minutes. Flip over and remove to a plate or clean work surface. Brush grilled side with honey. Set aside while you assemble the salad.
Assemble the Salad: In a large bowl, toss the arugula, cooked quinoa, gorgonzola, 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 prosciutto. Scatter the figs on top. Sprinkle with almonds. Drizzle the remaining vinaigrette on top or serve on the side.
*Serves 2 as Entree. 4 as Appetizer. *For the Shallot in the dressing- take a bit of the sliced shallot from the salad and mince it. *Dressing will keep in a jar with a tight fitted lid (or container) for 7 days.