Sunday, August 31, 2008

Prosciutto with Port-Marinated Figs and Gorgonzola Dolce

PlumpJack is a food, wine and hospitality group based in San Francisco that has locations in Squaw Valley and Napa Valley as well. Their humble beginnings began in the wine business when mayor, Gavin Newsom, opened up a little wine shop in San Francisco. Now, PlumpJack has restaurants, wineries, and boutique hotels. Not bad.

The PlumpJack Cookbook is definitely my style of cooking. In this cookbook book you'll find a range of recipes from Braised Lamb Shanks in Red Wine with Pomegranate/ Mint Gremolata to Sea Scallops with King Trumpet Mushrooms and Meyer Lemon Relish.

This was a great salad to kick off our dinner party last weekend. I doubled the port and honey so our figs were really saturated and yummy and subbed goat cheese for the Gorgonzola.

Prosciutto with Port-Marinated Figs and Gorgonzola Dolce

12 figs, halved
2 tablespoons honey
2 tablespoons port
12 slices of prosciutto
3 ounces Gorgonzola cheese
Salt and pepper
1 bunch of watercress or arugula
12 walnut halves

Add port, honey and salt and pepper to bowl and whisk together. Add figs cut side down and marinate at room temperature for at least two hours.

Place a couple slices of prosciutto on each plate. Arrange figs cut side up and add a dollop of cheese on top of each fig. Place walnut half on top of cheese. Arrange arugula or watercress in center of plate and drizzle entire salad with remaining port mixture.


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