4 tablespoons light olive oil
1 1/2 tablespoons balsamic vinegar
salt and freshly ground pepper
2 ounces prosciutto, julienned
8 dried figs, thinly sliced
1 pear, cut into bite-size pieces
3 ounces Gorgonzola, crumbled
Cut the frisee into small pieces. Combine dressing ingredients in a
small bowl. In a medium-size bowl, toss frisee with one-fourth of
dressing and distribute evenly on plates.
To serve, mix the remaining ingredients, tossing gently with
three-fourths of the dressing, and distribute evenly over frisee.