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1
Halve and pit the apricots and set aside.
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2
Pour 2 tablespoons of the olive oil into a medium skillet pan over medium-high heat.
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3
Add the onions and saute until lightly browned, about 5 to 7 minutes.
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4
Add the apricots and reduce the heat to medium.
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5
Heat the apricots just until their skins begin to soften, for no more than 2 to 3 minutes, so the fruit keeps its shape.
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6
Add the herbs, 2 tablespoons of the vinegar and 1/2 teaspoon of the salt and simmer for 2 to 3 minutes, just until the fruit takes on the flavor and fragrance of the herbs.
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7
Remove the pan from the heat and let the mixture cool.
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8
Meanwhile, line each of the ring molds or ramekins with 4 prosciutto slices, overlapping them so the entire mold is covered.
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9
Spoon in the apricot mixture, filling each mold to the top.
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10
Carefully lift the prosciutto slices and drape them over the filling, gently patting them into place.
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11
Set the molds aside while you dress the greens.
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12
In a small bowl, whisk the remaining 2 tablespoons of olive oil, the remaining 2 tablespoons vinegar, the remaining 1/2 teaspoon of salt, and the pepper.
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13
Place the greens in a medium bowl, spoon on a little of the vinaigrette - just enough so each leaf is lightly coated - and gently toss.
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14
Divide the greens evenly among four individual salad plates.
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15
Unmold each prosciutto ring by turning it upside down and over the greens.
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16
Drizzle any remaining vinaigrette around the prosciutto ring.
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17
Top the salad with the cheese.
