A delightful salad combining the peppery notes of arugula with the sweetness of figs, crunch of prosciutto, and nuttiness of walnuts, all brought together with a tangy balsamic-honey vinaigrette.
15 minutes
A delightful salad combining the peppery notes of arugula with the sweetness of figs, crunch of prosciutto, and nuttiness of walnuts, all brought together with a tangy balsamic-honey vinaigrette.
Extra Virgin Olive Oil, divided
cups
Prosciutto, thinly sliced, cut into 0.635 cm-wide ribbons
0 oz
tablespoons
tablespoons
Dried Figs, stemmed and chopped into 0.635 cm pieces
cups
Shallots, minced
each
to taste
to taste
0 oz
Walnuts, toasted and chopped
cups
Parmesan Cheese, shaved into thin strips with a vegetable peeler
0 oz
1. Crisp the Prosciutto
Heat 1 tablespoon of the extra-virgin olive oil in a 10-inch nonstick skillet over medium heat. Add the ribboned prosciutto to the skillet and fry it, stirring frequently, until it becomes golden and crisp, about 5 minutes. Transfer the crisp prosciutto using a slotted spoon to a paper towel-lined plate and set it aside to cool.
2. Prepare the Balsamic-Honey Mixture
In a microwave-safe bowl, combine the balsamic vinegar and honey. Add the chopped figs to the mixture, stir well, cover the bowl with plastic wrap, and cut a few steam vents in the wrap. Microwave the mixture for 30 seconds to 1 minute until the figs are plump. Whisk in the remaining 3 tablespoons of olive oil, minced shallot, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper. Toss the mixture to combine well and let it cool to room temperature.
3. Dress the Arugula
Place the arugula in a large bowl. Toss it with the cooled vinaigrette, making sure the leaves are evenly coated. Season the salad with salt and pepper to taste.
4. Assemble the Salad
Divide the dressed arugula among plates and top each serving with the reserved crispy prosciutto, toasted walnuts, and shaved Parmesan. Enjoy!
Use a high-quality extra-virgin olive oil as the base and balance with aged balsamic vinegar, a splash of lemon juice, honey or maple syrup, and finely minced shallots for a perfect dressing.
Dress the salad just before serving to prevent soggy arugula. Gently toss to lightly coat the leaves.
Use fresh figs when they are in season for the best flavor and texture. If fresh figs aren't available, rehydrate dried figs in warm water or balsamic vinegar before slicing.
Build the salad by layering arugula, figs, cheese, and nuts. Drizzle dressing over the top and finish with seasoning for a symphony of flavors.
Opt for high-quality cheeses like aged Parmesan, goat cheese, or gorgonzola to add a salty, creamy balance to the salad's flavors.
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