Trim, wash and dry the figs. Wrap each in half a slice of Prosciutto. Place four of the wrapped figs on each of 2 plates. Heat the balsamic vinegar in a saucepan until reduced by half. Remove the vinegar from the heat and cool it to room temperature. Mix the vinegar with the olive oil, and season to taste with salt and pepper. Drizzle over the figs. Garnish with mixed baby greens and serve.