MIXED GREENS SALAD WITH FIGS, GORGONZOLA AND PECANS

Mustard Vinaigrette salad dressing
10 cups mixed baby salad greens - or other favorite salad greens
16 fresh figs - washed, stems removed
4 to 5 ounces Gorgonzola or other favorite blue cheese, crumbled
1/2 cup coarse chopped toasted pecans
1/4 cup chopped fresh Italian parsley

Arrange salad greens on 8 plates. Halve figs lengthwise and arrange atop greens; sprinkle with cheese, nuts and parsley. Drizzle about 3 tablespoons vinaigrette atop each salad. Serve.

You can use any of your favorite vinaigrette dressings, but if they don't have mustard you might want to mix a spoonful in.

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This is not really a salad - more of an appetizer, I guess.

Roll up paper thin slices of Proscuitto and arrange on a serving plate; cover with plastic wrap and refrigerate until well chilled. When ready to serve, slice fresh figs lengthwise and arrange atop; along with lemon wedges.