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Caramelized Fig & Prosciutto Salad with hazelnuts, basil, blue cheese and arugula. Overhead shot. Up close.
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5 from 2 votes

Caramelized Fig & Prosciutto Salad

Celebrating summer with sweet an easy-to-make caramelized fig salad with salty prosciutto, peppery arugula, creamy blue cheese, and crunchy hazelnuts to hit all sorts of flavors and textures and create a stunningly colorful presentation!
Prep Time18 mins
Cook Time12 mins
Total Time30 mins
Course: Brunch, Dinner, Lunch, Salad
Cuisine: Californian
Keyword: Fig and Porsciutto Recipe, Fig and Prosciutto Salad, Fig Salad, Prosciutto Salad
Servings: 6
Author: Daniela Gerson


  • 1 pint figs about .5 figs, generally about 6-9
  • 5 tablespoons olive oil extra virgin
  • 1 tablespoon balsamic
  • 1 lemon zest & juice, about 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon shallots minced
  • 1 teaspoon fresh thyme
  • kosher salt to taste
  • pepper to taste
  • 1 bag arugula 7 oz
  • 1/2 cup basil chiffonade, divided
  • 3 oz prosciutto
  • 1/4 cup hazelnuts roughly chopped
  • 2.5 oz crumbled blue cheese such as Roquefort, if blue cheese is not your thang sub shaved manchego
  • 1 tablespoon brown sugar


  • Preheat oven to 450 F degrees. 
  • Whisk together olive oil, balsamic, lemon, honey, shallots, thyme, salt and pepper.
  • Add cut figs to olive oil mixture, gently toss, and let marinade for 30min.
  • Remove the figs from the bowl (keeping the marinade) and arrange them snugly inside a small baking tray, cut side facing up. Sprinkle the figs with sugar and roast in the oven for 12 min.
  • Give the marinade a quick whisk and toss with the arugula, ¾ of the basil, salt and pepper. Toss the arugula with the marinade (it should be enough).
  • Arrange the prosciutto and figs on top on the arugula.
  • Scatter the blue cheese and hazelnuts on the salad.
  • Top with the remaining basil.
  • If there are any juices left inside the caramelized fig tray, spoon it all on the very top. Enjoy!


  • If blue cheese is too strong for ya, try subbing Manchego cheese instead.
  • If you’re dairy free, omit the cheese!
  • If you’re meat free, omit the prosciutto!
  • To chiffonade fresh basil: stack a bunch of similar sized leaves together, roll them into a cigar like shape, and slice thinly.
  • Make extra caramelized figs to enjoy as snacks, from breakfast to dessert.
  • Get the very best of each ingredient you can find!