- Portion size 4 servings
- 4 figs (or green figs)
- 4 prosciutto
- 8 basil leaves
- 1 tablespoon olive oil
- 2 cups torn frisée greens
- 2 tablespoons balsamic vinegar
- shaved Parmigiano Reggiano cheese
Halve figs; cut prosciutto in half lengthwise. Wrap basil leaf then prosciutto piece around each fig. Place on plate; cover with plastic wrap and refrigerate for 1 hour or for up to 8 hours. Brush packages lightly with olive oil.
Place figs on greased grill over medium-low heat; close cover and cook, turning once, for about 2 minutes or until warmed through and prosciutto is barely browned around edges. Divide fris?among 4 plates. Place figs on top. Drizzle with balsamic vinegar nad top with cheese.