Roasted Fig, Prosciutto and Spinach Salad

Figs were another great purchase from the local Italian store the other day. I have normally used the dark, black Mission Figs, but this time the store had these lime green colored figs, so I thought I would try them. They were very sweet and a great complement to the salty prosciutto and tangy goat cheese. 

serves 6 ( 3 points +)

• ⅓ c. cider vinegar
• 1 T. molasses
• 2 tsp. olive oil
• ¼ tsp. salt
• 6 medium-large figs, skinned and halved
• 5 oz. fresh baby spinach
• 2 oz. prosciutto, sliced thinly
• ¼ c. crumbled, soft goat cheese
• ⅛ tsp. pepper

Preheat oven to 425. Combine the first 4 ingredients in a medium bowl, stirring with a whisk. Add figs, toss to coat. Remove figs with a slotted spoon, reserving vinegar mixture.
Place figs in a heavy cast iron skillet coated with cooking spray. Bake at 425 for 8-10 minutes. Remove figs from pan and place on a plate. Immediately add reserved vinegar mixture to the hot pan, scraping pan to loosen any browned bits. Pour into a small bowl; let figs and vinaigrette cool to room temperature.
Spread spinach on a large platter. Top with prosciutto, figs and goat cheese. Drizzle with vinaigrette. Sprinkle with pepper.