It's Not Figgy Pudding...It's Figgy Salad

I know we usually think of using figs during the summer when we can get them fresh from the fig trees.  I make this "Figgy Salad" lots during the summer, thanks to the abundant crops of figs my mother's fig tree produces.  However, I made this salad, for the first time, one New Year's Eve with figs I found at Fresh Market.  The original recipe calls for a dressing made by whisking together 2 Tbs. of lemon juice with 4 Tbs. olive oil.  I changed that to a balsamic reduction which, I think, makes this salad amazing.  For my vegetarian friends, I think you could leave off the meat, add some nuts and feta cheese...sounds yummy to me!


Ingredients:
9-12 ripe figs
6 slices prosciutto
12 thin slices good salami
1 small bunch of fresh basil
mint sprigs (just a few)
1 small bunch of arugula leaves or packaged Baby Spring Mix


1.  Trim the stem off the figs, cut into quarters
2.  Arrange the prosciutto and salami on 6 salad plates
3.  Mix greens together and place a portion on meats
4.  Arrange figs on top of greens
5.  Dress with either a dressing made with 2 tbs. lemon juice/4tbs. Olive oil or Balsamic reduction

Balsamic Reduction

Bring 1 cup of Balsamic vinegar to a boil in a small saucepan over medium heat.

Turn the heat to low and reduce to 1/3 to ½ cup.

The vinegar will thicken as it cools.

Refrigerate in a covered container.

*This will keep in a cool place for months