Fig and Prosciutto Salad

Dear Fresh Figs:

You are amazing. I am so sorry that Fig Newtons gave you a bad rap, and I will do everything I can to restore your reputation.

Love,
Leah

Fig

I realize that you may question my sanity for writing a letter to figs, but I can assure you that I am slightly off. However, I have a very good reason: fig and prosciutto salad. I made this about two weeks ago for a family dinner. Through I learned more about cooking than I probably realize from my parents, this was kind of a hard sell – until they tried it.

Fig and Prosciutto Salad

2 large bunches arugula or baby salad greens (about 1/2 pound total)
6 firm-ripe green or purple figs (about 1/2 pound)
6 to 8 large thin prosciutto slices (about 6 ounces total)
a piece Parmigiano (about 1/3 pound)

Vinaigrette

2 tablespoons balsamic vinegar
½ teaspoon Dijon mustard
freshly ground black pepper to taste
6 tablespoons extra-virgin olive oil

In a small bowl, whisk together the vinegar, mustard, pepper, and salt to taste. In a slow stream, whisk in the oil until emulsified. Toss arugula with the vinaigrette and mound in center of each of 6 plates.

Wash the figs, and trim the tough stem ends. Cut each fig into 8 wedges. Cut the prosciutto into strips, about ¼ to ½ inch wide. Arrange the prosciutto pieces and figs on the salad. With a vegetable peeler, shave thin slices from the Parmigiano, and add to the top of the salad. Eat.

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