Fig Salad with Prosciutto and Mozzarella

Directions

Preheat oven to 350F.

In a medium saucepan, bring red wine, aged balsamic, and brown sugar to a boil then turn down and simmer for 8-10 minutes.

Toast pine nuts on a baking sheet for 3-4 minutes, watching closely to make sure they don’t burn.

Place arugula on a serving platter.

Tear prosciutto into pieces and place all over the salad, or fold each piece in half lengthwise and roll up to make roses.

Place sliced figs evenly across the platter.

Sprinkle on toasted pine nuts and mozzarella pearls.

Drizzle on balsamic reduction and serve the rest on the side.