Fig and Prosciutto Salad
User Reviews
5
Fig and Prosciutto Salad
Description
This salad layers arugula, fresh fig quarters, torn prosciutto slices, and thinly sliced fennel, tossed lightly with a dressing combining olive oil, balsamic vinegar, salt, and black pepper. The dressing is prepared first to allow flavor melding before combining with the salad components. In serving, the salad can be plated individually or arranged on a platter.
The combination of ingredients integrates the peppery bite of arugula with the sweet juiciness of figs and the savory, salty quality of prosciutto, balanced by the crisp sharpness of fennel. The dressing adds acidity and richness, enhancing the flavors without overpowering them. Toasted baguette slices, brushed with olive oil and sprinkled with salt, can be served on the side for crunch and additional substance.
This salad works well as a light lunch or starter, especially suited to fresh seasonal figs. It pairs well with simple breads and makes a visually appealing and flavorful dish.
Ingredients
- 4 c arugula
- 6 figs quartered
- 8 lices prosciutto
- 1 c fennel thinly sliced
- 4 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 baguette Optional, toasted slices, with olive oil and salt
Instructions
- Mix together oil, vinegar, salt and pepper and set aside.
- In each of four wide rimmed bowls, layer 1 cup arugula, 6 fig quarters, 2 slices of prosciutto torn into 2-3 pieces and ¼ cup fennel.Or layer the salad ingredients on one long platter.
- Drizzle 1 ½ tablespoon dressing on each bowl or all the dressing on the platter if using, season with salt and pepper to taste and serve with toasts or bread if desired.
User Reviews
Overall Rating
5
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