Goat Cheese Stuffed Fig, Melon and Prosciutto Salad

Name: Goat Cheese Stuffed Fig, Melon and Prosciutto Salad
Yield: 1 serving
Ingredients: 5.5 ounces goat cheese; 2 tablespoons minced fresh savory herbs like thyme; 6-8 fresh figs; 4 cups baby arugula; sliced melons; 6-8 lices aged prosciutto; fresh herbs for garnish; 2 tablespoons extra virgin olive oil; 1 tablespoon Slide Ridge Honey Wine Vinegar; 2 teaspoons honey; salt; chopped basil and mint

User Reviews

5.0

3 reviews

Excellent

Course
Salad, Lunch, Others
Cuisine
Vegetarian

Goat Cheese Stuffed Fig, Melon and Prosciutto Salad

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

5.5 ounces goat cheese at room temperature
2 tablespoons minced fresh savory herbs like thyme rosemary, parsley or chives
6-8 fresh figs
4 cups baby arugula
sliced melons or chunks if you prefer
6-8 lices aged prosciutto
fresh herbs for garnish

For the Honey Vinaigrette

2 tablespoons extra virgin olive oil
1 tablespoon Slide Ridge Honey Wine Vinegar
2 teaspoons honey or more to taste
salt
chopped basil and mint

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Instructions

Mix the minced herbs into the goat cheese. Remove the stem from the figs and then slice halfway down the fruit into quarters, but don't slice all the way through. Spoon about a tablespoon of the goat cheese into each of the figs and set aside..
Meanwhile, dress the arugula with the vinaigrette and place half of it on a plate with half of the thin slices or chunks of melon and 3-4 slices of prosciutto. Season with kosher salt and freshly cracked black pepper and fresh herbs if desired. Add 3-4 figs, drizzle with more vinaigrette or a great aged balsamic vinegar and serve. Repeat with remaining ingredients to serve a friend.

For the dressing

Combine the extra virgin olive oil and the white balsamic vinegar in a mixing bowl. Add more honey to taste until the sweetness takes the edge off the vinegar. Add a few pinches of salt a little at a time until the vinaigrette tastes balanced. Add the chopped herbs and allow to sit for thirty minutes to infuse.