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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 saute pan over medium-high heat.
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3
Saute the onions until lightly browned, about 5 to 7 minutes.
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4
Add the apricots to the pan 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 balsamic vinegar and 1/2 teaspoon of salt to the pan and simmer for 3 to 4 minutes.
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7
Remove the pan from the heat and allow the mixture to cool.
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8
Meanwhile, prepare 4 (3 to 4-inch) ring molds by lining them with prosciutto slices.
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9
Each mold gets 4 slices of prosciutto, which you'll overlap so that the entire mold is covered but open with room for the apricot filling.
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10
Once you've draped prosciutto over all 4 molds, spoon in the apricot mixture, filling each mold to the top.
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11
Lift the prosciutto slices that are resting open over the mold's edge and drape the slices over the apricot filling, gently patting into place.
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12
When you unmold these, the prosciutto should completely encase the apricot filling.
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13
Set the filled molds aside while you dress the greens.
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14
In a small bowl, whisk the remaining olive oil, balsamic vinegar, salt, and pepper.
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15
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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16
Divide the greens evenly between four individual salad plates.
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17
Unmold each prosciutto ring by turning it upside down and over the greens.
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18
Drizzle any remaining vinaigrette around the prosciutto ring and top the salad with the shaved sheep's cheese.
