Yes, it was Cathy/Mustangs, she posted a fig and proscuitto salad that I made for Amanda's wedding shower and it was the item on the buffet that the most people asked how I made, everyone loved it.

Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

4 tbls olive oil

2 oz thinly sliced prosciutto cut into strips

1 tbls raspberry jam

3 tbls fig balsamic vinegar

1/3 cup dried figs, chopped into 1/4 inch pieces

1 tbls finely chopped shallot

5 cups baby arugula

1/2 cup chopped walnuts, toasted

2 oz Parmesan, shaved into thin strips

1. Heat 1 tablespoon oil in 10 inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently for about 7 minutes. Using slotted spoon, transfer to paper towel to drain and cool.
2. Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic and microwave on high until figs are plump, about 45 seconds. Whisk in 3 tablespoons oil, shallots, 1/4 tsp salt; toss to combine. Let cool to room temperature.
3. Toss arugula and vinaigrette in large bowl; adjust seasonings with salt. Divide salad among individual plates; top with portion of prosciutto, walnuts, and Parmesan.

I couldn't find arugula here, so I used baby spinach and it was very nice.

Annie

Another way to use it is to mix with a bit of honey as a sweet sauce for pork or fish.

Thanks for both!
Annie, when I saw "arugula" I thought, uh-oh, and was glad to see that you made it successfully with baby spinach. Sounds good.

Annie, Thanks for posting the recipe-I'm slow to react today.

Here is another recipe:

Pork with Fig Sauce
Serves 4

8 1/3-inch-thick slices center-cut pork loin
1 1/2 tablespoons olive oil1 tablespoon butter
1/4 cup minced shallots
3 tablespoons fig balsamic vinegar
1 cup chicken stock
6 fresh ripe figs, quartered
1/2 cup whipping cream
1 tablespoon minced parsley

Preheat oven to 200F.
Sprinkle pork with salt and pepper.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and saute until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm.

Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and saute until tender, about 2 minutes.

Add 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute.

Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes.

Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer.

Season sauce to taste with salt and pepper.

Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve.

**I used dried figs with success

Cathy, it was almost midnight here, I thought it might be past your bedtime. (grin)

Great salad, BTW.

Annie

That pork recipe looks really good too, Cathy. Thanks.
I think I'll try it with pork tenderloin.

Thanks for the feedback Annie!

I've tried numerous brands of fig balsamic and find Bistro Blends to be the best. I gave a bottle to LakeMayor when she visited last month.