A good aged balsamic vinegar (Aceto Balsamico Tradizionale di Modena) can turn a single ingredient into a delicious dish with a sweet, woody, depth of flavor that makes you want to lick the plate.  Plump, sun-ripened figs wrapped in salty Prosciutto di Parma with a drizzle of the acidic Italian nectar can be passed as a canapé or served with a few delicate salad greens to start a meal.  For a lunch salad, add some crumbled goat cheese or a piece of creamy burrata (the uber-deluxe buttery version of mozzarella that most of us wish we could eat daily).  Though a bottle of authentic barrel-aged balsamic can cost a pretty penny, think about it as a good wine that you can savor on numerous occasions rather than all in one night…

Difficulty:

Prep Time: 5 minutes

Serves 2 people

Ingredients:

5 large, ripe Figs, washed

5-6 thin slices Italian Prosciutto

1-2 cups Mâche salad

1 Tbsp. Aceto Balsamico Tradizionale di Modena, aged 8+ years

Sea Salt & White Pepper

Technique:

•Make a shallow slice across the base of the figs so they stand up straight, then cut in half lengthwise and season with white pepper.

•Leaving the stem and upper part of the fig visible, wrap each piece in half a slice of prosciutto (pulled apart lengthwise). 

•Season greens with salt & pepper and arrange on the plate next to the figs.  Pour vinegar into a spoon and drizzle over the salad and around the figs.