Steps: |
| -Preheat the oven to 350 degrees. |
| -Place the slices of prosciutto on a sheet pan lined with parchment. Place another sheet of parchment on top of the prosciutto. |
| -Then place another sheet pan on top of the parchment. Bake the prosciutto until crispy (approximately 10 minutes) |
| -In a small saucepan, slowly heat up the honey until it caramelizes. It will turn a dark amber color (watch is closely so it doesn't burn). |
| -Once it starts to caramelize, add the shallots and figs. Carefully add the vinegar and lemon juice. |
| -Keep cooking over low heat until the mixture liquifies again (approximately 3 minutes). |
| -Remove the pan from the heat and let it cool to room temperature. |
| -Using an immersion blender, slowly drizzle the oil into the pan while blending. |
| -Season to taste. |
| -Turn the oven up to 425 degrees. Divide the blue cheese between the six slices of bread. Bake the bread until the cheese starts to brown. |
| -Mix the chives and greens together and divide between the plates. |
| -Drizzle the warm vinaigrette over the greens and then top with the prosciutto and blue cheese toast. |
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