Fresh Figs & Prosciutto Salad

Fresh Figs & Prosciutto Salad

We love fresh figs! Using them in a salad with salty prosciutto, creamy goat cheese and peppery arugula makes for a delicious combination of flavors. This salad is so simple. The dressing is a fruity extra virgin olive oil, lemon juice and freshly ground black pepper. I like to buy my fruity extra virgin olive oils at TJMaxx. Just make sure that is clearly labeled as ‘fruity’. They usually have several choices at a discount price. Fruity extra virgin olive oils can be very expensive when paying full price. I first tear the prosciutto into bite size pieces then toss them in the olive oil, lemon juice and black pepper. It is too hard to eat prosciutto in a salad when they are a full slice. The oil keeps the pieces from sticking together. Next I toss the arugula in the same mixture of olive oil, lemon juice and black pepper then plate it in a circle. Mound the prosciutto in the center. Top the tossed arugula with the fresh figs slices and the crumbled goat cheese. I like to buy the goat cheese in the log form. The pre-crumbled goat cheese is too dry. Garnish the salad with toasted pine nuts and additional black pepper. It is so easy that it is ready in just minutes.

Fresh Figs & Prosciutto Salad

6-8 Black Mission Figs, stemmed and quartered

4 oz. goat cheese, broken into pieces

3 oz. prosciutto thinly sliced, torn into bite size pieces

5 oz. arugula

1 lemon juiced

4 T fruity extra virgin olive oil

Freshly ground black pepper

¼ c pine nuts toasted

In a small bowl toss the prosciutto with 1 T of the fruity olive oil, 1 teaspoon of lemon juice and black pepper to taste. In a medium size bowl toss the arugula with 3 T of the fruity olive oil, the rest of the lemon juice and black pepper to taste. Plate the arugula in a circle on the serving dish. Mound the prosciutto in the center. Top the arugula with the figs quarters and the goat cheese pieces. Garnish with toasted pine nuts and additional black pepper.

Serves 4-6