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Fresh Fig and Prosciutto Salad

This salad uses fresh figs and proves that fruit on salads is actually a good idea.

Prep Time: 10 Minutes

Assemble Time: 5 Minutes

Serves: 8-10

Fresh Fig and Prosciutto Salad

When I was little my grandfather used to have fig trees and I remember him picking figs and then cutting them up for us to eat with him. Fruit might not be the most common salad topping, but I love it anyway. It lends a different flavour than your typical vegetable toppings. A little hit of sweet or tart, depending on the fruit you choose. It’s also a great way to eat more salad if you aren’t a big fan. My picky eater friend has been proven wrong and has devoured salads I have put strawberries and mandarin oranges on top. Some diced apple, blueberries or even peach slices make a great addition. Don’t be afraid to think outside the box and add a little fruit to your creations.

This fresh fig and crisped prosciutto salad comes together in less than 15 minutes and with only a few ingredients. A fresh fig and crisped prosciutto salad combines sweet and savory, creating a delightful flavor contrast. The figs bring natural sweetness, while the crisped prosciutto adds a salty, crunchy element, making it a well-balanced and delicious choice. Feel free to add sliced almonds, crushed pistachios or hazelnuts for added crunch as well or swap out the blue cheese for goat cheese if that tastes better to you.

The bottom line is that salads don’t have to be boring, complicated or take forever to make. It’s all in how you make it. Instead of throwing the same ingredients together day after day and yawning through your meal, experiment a little and create a salad full of flavor that will please just about anyone.


For the Salad:

3 cups romaine, chopped

3 cups arugula

2 cups radicchio, sliced

12 fresh figs, sliced

8-10 slices of prosciutto, crisped

1 cup blue cheese, crumbled

1 tablespoon olive oil

For the Dressing

3 tablespoons fig-infused vinaigrette

2 tablespoons olive oil

1 tablespoon honey

salt and pepper

  1. In a medium pan heat 1 tablespoon of olive oil and tear prosciutto into pieces.

  2. Cook until crisp and set aside.

  3. Grab a large bowl and chop romaine and put into the bowl.

  4. Top with arugula.

  5. In a small bowl whisk together the olive oil, fig infused vinaigrette, honey, salt and pepper and also set aside.

  6. Layer the prosciutto, crumbled blue cheese, radicchio, and fresh figs on top of salad.

  7. Toss with dressing and serve.

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