This salad is a work of art -- it's a feast for the eyes as well as being incredibly delicious. Figs and prosciutto are a match made in food heaven. All they need is a good piece of crusty bread to go with them, but roasting the figs and combining them in a salad with a lovely honey vinaigrette and some fresh greens makes an elegant dish to serve to a crowd.
Recipe courtesy of Laura Vitale
Show: Simply Laura
Total:
45 min
Active:
35 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Active:
35 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Honey Vinaigrette:
  • 1 tablespoon Dijon mustard
  • 3 tablespoons red wine vinegar or champagne vinegar
  • 1 teaspoon honey
  • Kosher salt and freshly ground black pepper
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
Fig Salad:
  • 1 pint Black Mission figs, halved (see Cook's Note)
  • 2 tablespoons melted unsalted butter
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup shelled pistachios
  • Leaves from 2 sprigs fresh thyme
  • Pinch salt
  • Pinch freshly cracked black pepper
  • 8 ounces baby arugula
  • 8 ounces fresh goat cheese
  • 3 ounces prosciutto, thinly sliced

Directions

Watch how to make this recipe.

For the honey vinaigrette: In a small Mason jar or any small jar with a tightly fitting lid, combine the mustard, vinegar, honey, and salt and pepper to taste. Cover the jar and shake it to mix the ingredients up a bit. Add the oil and shake for about 30 seconds to mix it all together.

For the fig salad: Preheat the oven to 425 degrees F. Lay the figs out on a baking sheet, cut side up, and drizzle with the melted butter.

In a small bowl, combine the sugar and cinnamon and sprinkle the mixture over the figs. Roast in the oven until the figs are plump and juicy and just slightly softened, about 10 minutes. Allow them to cool to room temperature.

Meanwhile, place the pistachios, thyme leaves, salt and pepper in a small skillet and set over medium heat. Cook, shaking the pan frequently, until the pistachios are lightly toasted and fragrant, 3 to 4 minutes. Transfer the pistachios to a plate to cool.

When ready to serve, scatter the arugula and lettuce on a long board or a platter and drizzle some of your vinaigrette over the greens (the greens should be lightly dressed, not drenched). Place the roasted figs, cut side up, all over the top of the greens. Add little chunks of goat cheese all around the figs, nestle thin slices of prosciutto around the figs and finally, sprinkle over the toasted pistachios. Serve the remaining dressing on the side.

Cook's Note

You can use rehydrated dried figs or pears in place of fresh figs.

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