Ingredients
8large figs
¼cupcrumbled blue cheese
4prosciuttothin strips, cut in half lengthwise
6cupsbaby arugula
1tbspextra virgin olive oil
1tbspgolden balsamic vinegar
pinchsalt
black pepper
Preparation
Divide and arrange the arugula on 4 salad plates or one platter.
Starting at the stem end, cut the figs in half, nearly through but leave the blossom end in tact.
Press ½ tablespoon of blue cheese in the center of the fig, then press the halves back together.
Wrap each fig with prosciutto half and secure with a toothpick.
Preheat the grill to high heat, then grill 5 minutes turning often until crisp.
Remove and set aside.
Place the figs over arugula, then drizzle with the olive oil, balsamic vinegar, salt, and pepper.
Serve, and enjoy!
