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King of blue cheeses — salads, dressings, steak, pear pairing
Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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King of blue cheeses — salads, dressings, steak, pear pairing
Authentic Greek feta — horiatiki salad, spanakopita, baked
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Cut off the top and bottom of the figs, then quarter them lengthwise. Cut into medium chunks. In a large serving bowl, add the vinegar. Dribble in a little olive oil, whisking constantly and vigorously to create an emulsion. Continue adding the vinegar in a slow stream, whisking constantly until all but the remaining two tablespoons are added. Heat the remaining olive oil in a non-stick skillet over medium heat. Add the prosciutto and crisp in the oil, stirring often, about 1 minute. Add the figs and toss well, then continue cooking for an additional minute. Judge how much dressing is in the bowl compared to how much salad you have, pouring some away if necessary since it can always be added back in. Add the salad to the serving bowl and toss well. Add the contents of the skillet and toss again. Serve immediately with the blue cheese crumbled on top and freshly ground black pepper.