An elegant first course of blue cheese-stuffedfresh figs, wrapped in prosciutto, baked just until the prosciuttois slightly crisp, served on a bed of arugula tossed with a simplelemon and olive oil vinaigrette, and garnished with sliveredtoasted almonds. Recipe by Chef Michael Symon.
Recipe: Prosciutto-WrappedFigs with Blue Cheese
18 fresh figs, cut in half
1 cup (6 ounces) blue cheese, softened
18 slices prosciutto ham, cut 1/16-inch thick by 2 inches wide
1 1/2 cups arugula leaves
1/3 cup extra-virgin olive oil
Juice of 1 lemon
1/2 cup slivered almonds, toasted
Makes 6 servings.
Recipe and photograph courtesy of WisconsinMilk Marketing Board, Inc.
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