Cat Cora’s Baby Greens and Figs Stuffed with Gorgonzola Cheese

- 8 to 10 ripe Black Mission figs
- 8 tablespoons of gorgonzola cheese, plus extra for garnish
- 4 tablespoons of top-quality balsamic vinegar
- 2 teaspoons sea salt, plus more for the greens
- Freshly ground black pepper
- 3 cups mixed baby greens
- Extra-virgin olive-oil

Preheat the oven to 375°F.

Slice the figs in half. Into the fleshy center of each fig half, tuck about 1/2 tablespoon Gorgonzola. Arrange the fig halves on a baking sheet, cut side up, and sprinkle with 2 tablespoons of the vinegar, the 2 teaspoons of salt, and pepper to taste.

In a large bowl, toss the greens with a drizzle of olive oil, the remaining 2 tablespoons of vinegar, and salt and pepper, to taste. Arrange on individual plates.

Slide the baking sheet into the oven and cook the figs just until the cheese begins to melt, about 2 to 3 minutes. Arrange the warm fig halves around the edge of each salad, allotting 4 or 5 per person. If you like, crumble a little Gorgonzola over the top of each salad before serving.

Serves 4