Black Mission Figs with Sliced Prosciutto and Roquefort Cheese
Source: Dianne Forley

1/4 cup red-wine vinegar
1 tbsp sugar
1 tbsp beet juice (optional)
1/2 cup extra-virgin olive oil
1/2 tsp ground black pepper
salt to taste
4 pieces ripened black mission figs
4 slices prosciutto
4 oz Roquefort cheese (about 4 tbsp)
1 cup māche (a green also known as "corn salad") or other lettuce mix

Heat the red-wine vinegar and sugar in a saucepan (adding beet juice to this mixture will brighten the color). Steep sugar at low heat until it is dissolved. Remove from heat and let cool. Whisk in the olive oil and season with salt and pepper. Mix by hand to make sure the oil and vinegar don't separate. Cut the figs in half. Drape the prosciutto over the figs. Crumble the Roquefort over the prosciutto. Toss the salad with vinaigrette and place next to the figs.