Best 2 Fig Prosciutto And Arugula Salad Recipes

Calling all fig lovers! Get ready to embark on a culinary journey that combines the sweet and savory flavors of figs, salty prosciutto, and peppery arugula in a delightful salad. This dish is a celebration of fresh ingredients and contrasting textures, promising to tantalize your taste buds from the first bite. Whether you're hosting a sophisticated dinner party or craving a refreshing summer lunch, this fig, prosciutto, and arugula salad recipe will elevate your meal to a new level.

Here are our top 2 tried and tested recipes!

FRESH FIG, PROSCIUTTO, AND ARUGULA SALAD WITH PARMESAN SHAVINGS

Fresh Fig, Prosciutto, and Arugula Salad with Parmesan Shavings image

Categories Salad Parmesan Fig Arugula Summer Prosciutto Gourmet

Yield Serves 6

Number Of Ingredients 9

Ingredients

For vinaigrette
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste
6 tablespoons extra-virgin olive oil
2 large bunches arugula (about 1/2 pound total)
6 firm-ripe green or purple figs (about 1/2 pound)
6 to 8 large thin prosciutto slices (preferably San Daniele; about 6 ounces total)
a piece Parmigiano-Reggiano (about 1/3 pound)

Steps:

Make vinaigrette
In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.
Discard stems from arugula and transfer leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Trim some of fat from prosciutto if desired. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently, to form 6 pieces about 13 inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto pieces as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.

FIG, PROSCIUTTO AND ARUGULA SALAD

Fig, Prosciutto and Arugula Salad image

Make and share this Fig, Prosciutto and Arugula Salad recipe from Food.com.

Provided by Xexe383

Categories Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons balsamic vinegar
1 1/2 teaspoons balsamic vinegar
1 tablespoon honey
4 cups arugula, loosely packed
1 tablespoon extra virgin olive oil
4 ounces prosciutto, thinly sliced
8 figs, stems removed, sliced lengthwise (black or green will work)
4 ounces goat cheese, crumbled (optional)
kosher salt
fresh ground pepper

Steps:

Put the vinegar in a small bowl.
Add a pinch of salt and a few grinds of pepper, and stir to dissolve them.
Stir in the honey.
Put the arugula in another bowl.
Drizzle with the olive oil, season with salt and pepper.
Decoratively arrange the dressed arugula, the prosciutto, the figs over the surface of a serving platter.
Crumble the goat cheese if you are using it over the salad.
Then drizzle everything with the balsamic-honey dressing.

Tips:

For the best flavor, use ripe figs that are slightly soft to the touch.
If you don't have prosciutto, you can substitute another type of cured meat, such as ham or salami.
Arugula is a peppery green that adds a nice contrast to the sweet figs and salty prosciutto.
To make a vinaigrette, simply whisk together olive oil, vinegar, salt, and pepper.
If you're short on time, you can use store-bought croutons instead of making your own.

Conclusion:

Fig, prosciutto, and arugula salad is a delicious and refreshing dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy meal, give this salad a try. You won't be disappointed!