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Frisee Salad with Gorgonzola

    1 head frisee, well washed and dried
    4 tablespoons light olive oil
    1 1/2 tablespoons balsamic vinegar
    salt and freshly ground pepper
    2 ounces prosciutto, julienned
    8 dried figs, thinly sliced
    1 pear, cut into bite-size pieces
    3 ounces Gorgonzola, crumbled

Cut the frisee into small pieces. Combine dressing ingredients in a
small bowl. In a medium-size bowl, toss frisee with one-fourth of
dressing and distribute evenly on plates.

To serve, mix the remaining ingredients, tossing gently with
three-fourths of the dressing, and distribute evenly over frisee.