Recipe courtesy of Ignatius Eatery
Total:
10 min
Active:
10 min
Yield:
2 to 3 servings
Level:
Easy

Ingredients

  • 1/2 cucumber
  • 1/2 cup Louisiana figs
  • 3 cups baby spinach
  • 7 thinly sliced strips store-bought or homemade duck prosciutto
  • Olive oil, for drizzling
  • Balsamic reduction, for drizzling

Directions

Using a vegetable peeler, make thin strips of cucumber. This makes for nice ribbons and a more subtle taste than your average cucumber slice. If you're lucky, you have access to fresh figs; otherwise, a good dried fig will do. Toss the cucumbers, figs, spinach and prosciutto in a bowl. To serve: Divide the salad among individual plates and drizzle each serving with some olive oil and then some balsamic reduction. (You can buy a reduction from the store or you can just set some balsamic vinegar on medium heat and simmer until reduced by half.)

Cook's Note

For an easy charcuterie experience, make your own duck prosciutto. This is essentially a salt-cured duck breast that is wrapped and hung until it loses about 20 percent of its mass. Make sure to slice the prosciutto as thinly as possible.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

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