Fresh Fig and Crispy Prosciutto Salad

5 from 1 vote

Fresh Fig and Crispy Prosciutto Salad

This Fresh Fig Salad with Crispy Prosciutto features all four tastes - sweet (figs), salty (prosciutto), sour (vinaigrette), and bitter (greens and walnuts).

Prep Time20

Cook Time10

Total Time30

Course: Salad

Cuisine: American, Universal

Keyword: dinner, figs, gluten free, healthy eating, Lunch, prosciutto, salad, side dish

Servings:

Calories: 258kcal

Author: Carissa Serink

Ingredients

3 Tablespoons extra virgin olive oil
2 ounces prosciutto
3 Tablespoons balsamic vinegar
1 Tablespoon honey
1 cup fresh figs stems removed and sliced 1/4" thick (see note) (about 8)
1 small shallot or 1/2 small onion, minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
5 ounces leafy greens (arugula, spinach, or mixed greens), washed and dried
½ cup walnut halves
2 ounces Parmesan cheese shaved into ribbons with a vegetable peeler

Instructions

Heat 1 Tablespoon of the olive oil in a skillet over medium heat. Add 2 ounces prosciutto and fry until crisp, stirring often. Transfer to a plate lined with paper towel to cool and set aside. When cool, crumble or chop coarsely.
Whisk 3 Tablespoons balsamic vinegar and 1 Tablespoon honey together until smooth in a large bowl. Slowly pour in the remaining 2 Tablespoons of olive oil, whisking constantly. Stir in the sliced figs, minced shallot, 11/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add 5 ounces leafy greens and toss until the greens are evenly covered. Divide the greens evenly among 6 bowls. Top each portion with some prosciutto, walnuts, and Parmesan cheese. Serve immediately.

Notes

If fresh figs are not available, use 1/2 cup dried figs instead. Remove stems and chop into 1/4" pieces. Toss figs with balsamic and honey mixture, then microwave on high until figs have plumped, about 30 seconds. Follow the rest of the recipe as written above.

Nutrition