Ingredients

Method

• 6 baby gem lettuce, washed and halved
• 200 g Gorgonzola, crumbed
• ½ cup walnuts, roasted
• 9 fresh figs, halved
• 12 slices prosciutto
• Crusty bread, for serving
For the dressing, whisk together:
• ½ cup balsamic vinegar
• 2/3 cup olive oil
• 2 t brown sugar
• 2 t Dijon mustard
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

On a platter, combine all the ingredients for the salad, then dress generously and serve with crusty bread.