Fig Salad with Prosciutto and Mozzarella... fresh mission figs, creamy mozzarella pearls, savory prosciutto, a delicious red wine balsamic reduction for the dressing, and toasted pine nuts… all layered on a bed of peppery-flavored arugula.
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.
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.