Recipe - Grilled Fennel And Red Onions W Sun-Dried Tomatoes And Basil

8 lg Black mission figs or 12
green figs
One half cup Extravirgin olive oil plus
extra for
; brushing figs
1/3 cup Plus 3 tablespoons aged
Balsamic vinegar; divided
Salt and freshly ground
black pepper to
; taste
One half pound Arugula
One half pound Ricotta salata; grated
One fourth pound Proscuitto di Parma;
julienned

Rinse and trim stem end of figs and split lengthwise. Whisk olive oil into
1/3 cup Balsamic vinegar and season with salt and pepper. Toss arugula with
vinaigrette. Lightly brush figs with olive oil and season with salt and
pepper. Grill or broil figs one minute on each side. Remove figs from heat
and toss with remaining 3 tablespoons Balsamic vinegar. Place figs on a bed
of greens then sprinkle with cheese and Proscuitto and serve.

Yield: 4