Fig & Prosciutto Salad

Fig & Prosciutto Salad

Figs are in season right now; I am finding them everywhere from the Farmer's Markets to grocery stores to hanging on trees along the streets. I think they are a food that people either love or hate and I think a lot of it has to do with texture. I am not a huge fan of the fig, all on it's own; however, I LOVE them in this salad. The mix of sweet figs with salty prosciutto and tangy vinegar dressing on fresh, earthy field greens is divine.

The recipe is adopted from Alfred Portale's "Simple Pleasures" cookbook. It is one of the easiest summer meals I have thrown together and stands on it's own for a light dinner, especially if you pair it with a nice piece of bread and a fine glass of white wine.

Ingredients

 Dressing

• 2 Tbs + 1 1/2 tsp of balsamic vinegar 
• sea salt to taste
• freshly ground black pepper to taste 
• 1 Tbs honey

Salad

• 1 Tbs extra virgin olive oil 
• 4 oz prosciutto - thinly sliced strips 
• 8-10 figs, stems removed, sliced into halves or quarters (depending on size of the figs) 
• 2 oz feta crumbled (I used sheep's milk) 
• 4 cups arugula, rinsed and tossed (or other rich field greens) 

Directions

1. Mix the dressing - place the vinegar in a small bowl, add the salt and pepper, stir. Then mix in the honey. Set the dressing aside. 
2. Place the arugula (or other field greens) in a large prep bowl - drizzle with olive oil and mix well. 
3. Divide the greens evenly into serving bowls. Add the figs and prosciutto. Drizzle the dressing on each salad. Sprinkle with the cheese. 

Servings - These portions made 2 large salads or could be divided into 4 smaller plates. Enjoy!!