Adapted from Bi-Rite Market's Eat Good Food, these figs can be served as an hors d'oeuvre, as the anchor for a green salad, or as a garnish for roast pork.
Cut the figs in half lengthwise, and cut the prosciutto slices in half lengthwise as well. Wrap a piece of prosciutto around each fig, then brush lightly with olive oil.
Heat a large skillet (ideally cast iron) over medium-high heat. When hot, arrange half of the figs in a roomy single layer, cut side down, in the pan. Cook until the prosciutto is browned and crispy, 1.5 to 2 minutes. Then flip the figs and repeat on the other side. Transfer to a serving platter and cook the remaining figs the same way.
Drizzle the vinegar over the figs and top with the crumbled blue cheese. Serve warm or at room temperature.