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!
Servings: 6
Ingredients
- 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
Instructions
- 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!
Notes
- 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!