What better way to celebrate the end of summer than this simple but flavorful fresh fig salad! Zesty gorgonzola atop a bed of greens with some gorgeous figs, sprinkled with crispy prosciutto, thyme breadcrumbs drizzled with a quick balsamic vinaigrette. Quick, easy and stunning.

INGREDIENTS – serves 2

1 prosciutto slice
1 slice of bread (sourdough is best)
1/2t fresh thyme or 1/4t dried

2T balsamic vinegar
1T fig jam
3T olive oil

4-5c greens
4 figs, 1/4’d or 1/8’d
1/4c gorgonzola, crumbled

INSTRUCTIONS

Preheat oven to 375°F. Place prosciutto and the slice of bread on a foil lined baking sheet. Toast for about 10 minutes. (Keep an eye on your toast). Let cool for 2-3 minutes then dump into a mini food processor with thyme and blend until crumbled.

In a mason jar or bowl with a whisk, combine balsamic, jam and olive oil with a pinch of salt and pepper. Set aside.

In a large serving bowl, dump in greens, top with figs, gorgonzola and prosciutto breadcrumbs then drizzle with dressing and serve.

ENJOY!