Grilled Fig Salad with Fresh Mozzarella and Balsamic Glaze

By / Photography By D. Lucas Landis | September 15, 2014


Wrap each fig with ½ slice prosciutto; secure with a toothpick. Push a rosemary stalk through each one. Place on a 200° grill for 5–15 minutes, until they are warmed through.

Place the vinegar and brown sugar in a nonreactive pan. Over medium heat, reduce the mixture to about ⅓ cup.

Arrange the greens and mozzarella on plates. Garnish each with a lemon quarter.

Place a warm fig kebab on the salad, drizzle with olive oil and the balsamic reduction and season with salt.

Serve warm.

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  • 1 pint or 8 fresh figs
  • 4 slices prosciutto, split in half the long way
  • 8 rosemary stalks, bottom ⅔ leaves removed
  • ¾ cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 5 ounces arugula or other spicy salad green
  • 4 ounces mozzarella, fresh
  • 1 lemon, quartered
  • 2 tablespoons olive oil
  • Salt
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