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1
To make honeyed almonds: In a small skillet, toast 1/2 cup coarsely chopped (or sliced) almonds until they just start to color -- then add 2 T honey and a pinch of sea salt. Stir frequently over moderate heat until almonds are golden and coated with honey, about 4 minutes. Take off the heat, and on a cookie sheet lined with parchment / sprayed with non-stick spray, spread the almonds in an even layer. When cool, break into small pieces.
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2
To make fig vinaigrette: cut 2 figs in half, then pound to a coarse puree using a mortar and pestle. You should have about 2 tablespoons of fig puree. Transfer the puree to a small bowl, then add the minced shallot, balsamic vinegar, 1 teaspoon of honey and a pinch of sea salt. Whisk in the olive oil. Taste for seasoning and balance.
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3
To assemble salad: In a large bowl, toss together radicchio, escarole, the remaining 8 figs (halved or quartered depending on size), apple, pear, and prosciutto.
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4
Drizzle in the vinaigrette a little at a time and gently toss. Sprinkle in some sea salt, then add more vinaigrette if needed. (You probably won't need the full amount - store any leftover vinaigrette in the fridge.)
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5
If using blue cheese, add it now and gently toss once more. Arrange the salad on a large platter, then scatter the honeyed almonds, mint and parsley over the top.
