Balsamic Grilled Fig Salad

• 12 large fresh figs, halved
• ½ c. balsamic vinaigrette, divided
• 6 oz. baby spinach leaves
• 1 red onion, cut into ½-inch-thick slices
• 2 oz. crumbled goat cheese
• ¼ c. finely chopped toasted pecans
• 2 oz. torn prosciutto (optional)

Toss figs with ¼ c. vinaigrette in medium bowl; set aside. Grill or broil figs on grill rack, turning once, until figs are caramelized, about 4 minutes. Keep warm. Arrange spinach on serving platter. Top with onion, figs, goat cheese, pecans and prosciutto. Just before serving, drizzle with remaining ¼ c. dressing.