This fig salad consists of arugula, prosciutto, goat cheese, and a dreamy balsamic vinaigrette. These contrasting flavors combine to make a salad that tastes out of this world!
T'is the Season to be Jolly
Did you know that figs are in season *twice* a year? That’s right. The first season is at the beginning of June, and the second season runs between August and October. This year, produce ripened a bit later than usual, so we’re smack dab in the middle of the second season. I received buckets of figs from family friends, so yes, I’m in heaven.
This fig salad has been in my rotation for years. This, along with [insert balsamic soy pasta], is always a special request at gatherings with friends or potlucks. As a charcuterie board enthusiast, it’s my healthier take on the beloved charcuterie/appetizer of grilled prosciutto wrapped figs. You can serve this salad as a side or as an entree. If you’re looking to make it a bit heartier, adding chicken would be a great way to get some more protein. I personally like adding a melody of nuts and seeds as my preferred protein.
Fig Salad with Prosciutto Recipe
Ingredients
- 4 cups of Arugula
- 8 Figs (I like the Mission Black variety)
- 4 oz Prosciutto
- Goat Cheese
- ¼ cup of Almond slivers
Dressing
- Olive oil
- Balsamic Vinegar
- Pepper
Optional fig salad toppings
- Grilled chicken
- Pumpkin seeds
- Hemp seeds
- Pine nuts
- Candied walnuts
Directions:
- Make sure the arugula is properly washed and dried. Add to a large bowl.
- Prepare vinaigrette by adding olive oil, balsamic vinegar, and pepper to a bowl. Whisk the ingredients together.
- Add the vinaigrette to the bowl of arugula. Toss the salad mix until it is evenly coated.
- Top the salad with cut figs, shreds of prosciutto, almond slivers, and generous crumbles of goat cheese.
- Best served immediately.
*To make this dish vegetarian, omit the prosciutto. Sprinkle bits of Maldon salt into the salad to get that yummy burst of saltiness with each bite.
*If you are not consuming the salad immediately, do not toss the arugula with the vinaigrette. Prepare the vinaigrette and set aside until the salad is ready to serve.
Fig Salad with Goat Cheese and Prosciutto
Ingredients
Salad
- 4 cups arugula Washed
- 8 Mission Black figs You can use any fig variety
- 4 oz prosciutto
- 5 oz fresh goat cheese
- ¼ cup almond slivers
Dressing
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- salt and pepper to taste
Optional Additions
- grilled chicken
- pepita seeds
- hemp seeds
- pine nuts
- candied walnuts
Instructions
- Make sure the arugula is properly washed and dried. Add to a large bowl.
- Prepare vinaigrette by adding olive oil, balsamic vinegar, and pepper to a bowl. Whisk the ingredients together.
- Add the vinaigrette to the bowl of arugula. Toss the salad mix until it is evenly coated.
- Top the salad with cut figs, shreds of prosciutto, almond slivers, and generous crumbles of goat cheese.
- Prepare the vinaigrette by mixing all of the dressing ingredients together. Once you are ready to serve, generously dress the salad and enjoy!
Notes
- To make this dish vegetarian, omit the prosciutto. Sprinkle bits of Maldon salt into the salad to get that yummy burst of saltiness with each bite.
- If you are not consuming the salad immediately, do not toss the arugula with the vinaigrette. Prepare the vinaigrette and set aside until the salad is ready to serve.
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