Sweet Figs Wrapped in Savory Prosciutto

Recipe courtesy of Michael Markoff
Pair with Long Meadow Ranch Late Harvest Chardonnay, Anderson Valley
Yields 3 servings
INGREDIENTS
  • 3 large figs
  • 3 ounces of blue cheese, crumbled
  • 3 thin slices of prosciutto
  • 1 cup of wild arugula
  • 2 tbsp EVOO
  • 1 tsp balsamic vinegar reduction (recipe below)
  • splash of lemon juice
  • salt & pepper to taste
  • 1/2 cup pickled red onion (recipe below)
BALSAMIC REDUCTION
  • 2 tsp balsamic vinegar
PICKLED RED ONION
  • 1 cup julienned red onion
  • 2 tbsp white sugar
  • 1 tbsp salt
  • 1 cup rice vinegar
INSTRUCTIONS
BALSAMIC REDUCTION
  • Place 2 tsp of balsamic vinegar in a small sauce pot, bring to a simmer over medium heat, cook until reduced by half.
PICKLED RED ONION
  • Add the sugar and salt to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Bring the mixture up to a boil.
  • Pour the vinegar over the sliced onion. Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature.
  • Once cool, transfer the onions and all the brine to a lidded container. Store in the refrigerator. 
FIGS AND PROSCIUTTO
  • Wash the figs, cut in half lengthwise and put 1/2 an ounce of blue cheese in the center of each half.
  • Carefully wrap the prosciutto around the fig.
  • Heat up a sauté pan to medium-high heat with 1 tbsp of the olive oil.
  • Season the outside of the prosciutto wrapped figs with a pinch of salt and pepper.
  • Sear on both sides until golden brown.
  • Toss arugula with remaining olive oil, lemon juice and pinch of salt.
  • Arrange the figs on top of the arugula and drizzle with the balsamic vinegar reduction
  • Garnish with pickled onion.