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).
Servings: 6
Calories: 258kcal
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
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 5 ounces leafy greens (arugula, spinach, or mixed greens), washed and dried
- 1/2 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
Calories: 258kcal | Carbohydrates: 15g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 320mg | Potassium: 275mg | Fiber: 2g | Sugar: 12g | Vitamin A: 696IU | Vitamin C: 5mg | Calcium: 178mg | Iron: 1mg
