Kosher Salt and Freshly Cracked Black Pepper- to taste
Instructions
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.
Serve Figs Salad: Drizzle the remaining vinaigrette on top of the salad or serve it on the side for guests to help themselves. Enjoy immediately.
Notes
Serves: TWO as Entree -or- FOUR as Appetizer.
Vinaigrette: When making the vinaigrette, take some of the shallots from the salad. Mince them before adding them to the dressing.
Vinaigrette storage: Dressing will keep in a jar with a tight fitted lid (or container) for 7 days.
Nutritional information is an approximation based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.