Don't have that recipe but there is a beautiful one on About.com Southern Food for 'Spinach Salad with Figs and Warm Bacon Dressing'.

jude

Thanks you Jude. I will look that one up. Sounds good.

Karen

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 ¼ inch pieces
1 tbls finely chopped shallot
5 cups baby arugula
½ 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, ¼ 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 plats; top with portion of prosciutto, walnuts, and Parmesan.

Karen, the recipe originally came for Mustangs (Cathy) so I am happy to see that she posted it for you. It is too die for.

Thank you Kathy. There is fig balsamic vinegar? I hope I can find that locally.

Thanks again Kathy

The Olive Tap carries a lovely version...there is a store in Long Grove Illinois....and they mail order....check the link.
Linda C

Here is a link that might be useful: Fig balsamic

Thanks Linda, I will order. Do you know of other recipes that call for it?

Just drizzle a bit over anything...strawberries, sliced tomatoes a salad of Bibb lettuce topped with apple slices, a pan fried chicken cutlet...probably cooked carrots although I haven't tried it.
Try drizzling a little over a wedge of blue cheese for an hors d'ouvre...or brie.
It's good stuff!

Oh Linda, That does sound good. I just realized that I have a bottle of Pomegrante Balsamic that my son gave me as a gift along with basil olive oil and spices for making dipping oil for bread. Do you think I could use that instead of the fig balsamic for the dressing? Or would there be too big of difference in taste.

Karen

Karen, if you have any dried figs and some balsamic, simmer them together for about 15 minutes on very low to infuse the vinegar. The one from Olive Tap is nice, but Cathy has a source for one that is out of this world. It made a huge differance.

There is also an Olive oil shop in Suagatuck if you are up to a drive.

Peppi

I forgot, but Cathy is on vacation, but Sherry may know the source as she was gifted with a bottle. Not sure when she will be home.

You could sub pomegrante in that recipe just fine...The olive tap also sells a tangerine balsamic that would work very well too.
Frankly I have never had better fruit flavored balsamics than I have bought at The Olive Tap...maybe I am missing something?
Linda c

Thanks Peppi, There is a store about 25 miles from me that sells flavored olive oil. I think I will make a trip down there tomorrow. I would like the name of the source that Cathy has too. I need this for Monday so I'm going to have to find something tomorrow or try your suggestion of simmering the balsamic with the figs.

Karen

I did a search and found this site on how to make fig balsamic vinegar. Scroll down to the recipe including pictures. Looks so good!

Here is a link that might be useful: Fig Balsamic Vinegar Recipe

LindaC, you are. The one that Cathy uses has a wonderful strong fig flavor.

Karen, send DH to the store for figs and save a trip.

I think fig vinegar would be a fabulous thing, but I wouldn't hesitate to use a pomegranate infused balsamic vinegar in a pinch.
I have to try this salad!! But later in the season, when the market isn't overflowing with such yummy produce!

::taps toes impatiently::

I'd still like to know the brand of fig balsamic vinegar that you're all raving about.

Pat, both Cathy and Sherry are on vacation so we will have to wait a bit. Sorry.

No need to wait...this is the stuff!

Linky

(the label has changed hopefully the contents havent)

Thanks Peppi and Jessy. I'm so psyched! My sister is moving to Orlando in Oct. and I'm certain a visit will be made shortly thereafter. I'll have to contact them and see where I can buy it while I'm there.

Just made the salad for lunch today. It was wonderful. I ended up buying some fig infused balsamic at Meijer Grocery Store yesterday. I'm sure it's no where close to the balsamic you all are talking about but it was good. I think perhaps I didn't buy the right figs. Mine were not dried. They were plump and sweet. I bought them at our local bulk food store. It all came out great though.

I also made Ann T's bread pudding with carmel sauce. Not sure if I baked it long enough but the carmel sauce was soooooo wonderful that it didn't matter. I could drink the sauce from a straw. I have some left over and I hope I can keep myself away from it. It would be great just to dip apples in. Oh, I did add some chopped apples to the bread pudding recipe, maybe that's why it should have baked a little longer. Besides that, we just had lasagna and garlic bread. Oh, I made a Key Lime pie also just in case.

Thanks everyone for your help with this.

Karen

Karen, it's too late for input since you've already made the salad, but I used raspberry balsamic, no fig balsamic here and there was raspberry jam in the dressing so....

It was a huge hit at the bridal shower, the only thing that was all eaten and there were several requests for the recipe.

Annie