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
- 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!