Fig Salad with Arugula & Prosciutto
A perfect sweet-savory salad featuring fresh figs
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Servings: 2
Calories: 458kcal
Ingredients
- 1/3 cup balsamic vinegar
- 2 ounces prosciutto
- 6 medium raw figs sliced
- 4 cups baby arugula loosely packed
- 1 tablespoon olive oil
- 2 tablespoons pecans roughly chopped
- 1 ounce blue cheese crumbled (or more to taste)
- salt optional to taste
Instructions
- Bring the balsamic vinegar to a boil in a small saucepan. Reduce the heat to low and let it simmer for about three minutes or until it reduces by half and starts to thicken. Remove it from the heat when it's thick enough to coat the back of a spoon. Don't overcook it or it will become hard.
- Place the strips of prosciutto on a microwave-safe plate lined with a paper towel, and microwave the prosciutto on high for one to two minutes or until it is slightly crispy.
- Remove the stems from the figs and slice each one into thirds lengthwise.
- In a mixing bowl, toss the arugula and olive oil. Add the sliced figs, warm prosciutto, pecans, and blue cheese to the arugula and figs. Toss well to combine.
- Drizzle the balsamic syrup over the salad and serve.
Notes
Choose fresh figs that are slightly but not overly soft.
I recommend not adding salt until you taste the salad because the prosciutto and cheese are salty.
If desired, make a larger portion of the balsamic syrup using one cup or more of balsamic vinegar. Keep the extra syrup in a jar in the refrigerator. It's delicious over fresh fruit.
Nutrition
Calories: 458kcal | Carbohydrates: 40g | Protein: 10g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 29mg | Sodium: 373mg | Potassium: 677mg | Fiber: 6g | Sugar: 32g | Vitamin A: 1286IU | Vitamin C: 9mg | Calcium: 211mg | Iron: 2mg
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