99 problems but a fig ain’t one

It’s fig time! FINALLY.  Now this salad is my jam. It’s awesome.

Cut the tips off the figs and slice them in four without cutting through the bottom.  Stuff the inside with either goat or bocconcini cheese.  Wrap them up with prosciutto and roast them in the oven (or toaster oven ‘cause girrrl, it’s hot outside) until the cheese gets oozy and the prosciutto crispy.  Let them cool and serve over mixed greens or arugula.  Drizzle with olive oil and aged balsamic (the syrupy stuff), salt, pepper and maybe even peaches or nectarines if you are feeling crazy.

We also had some delicious pasta with Giada de Laurentiis artichoke mariana brought to you by a 2 hour drive to Target from Vancouver.  Word to the wise, if you tell the customs agent that you spent 4 hours driving to spend a total of $70 between two people, you will be interrogated.  So next time you go, feel free to boost your total by buying me a few jars of it, please.

Salad recipe courtesy of a random Glamour UK circa 2009.