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Peppery Arugula & Sweet Fig Symphony Salad

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Pixicook editorial team

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.

Ingredients for Peppery Arugula & Sweet Fig Symphony Salad

units in
USchevron
serves
6 peoplechevron

Prosciutto, thinly sliced, cut into 0.635 cm-wide ribbons

0 oz

Balsamic vinegar

tablespoons

Honey

tablespoons

Dried Figs, stemmed and chopped into 0.635 cm pieces

cups

Shallots, minced

each

Salt

to taste

Black Pepper

to taste

Walnuts, toasted and chopped

cups

Parmesan Cheese, shaved into thin strips with a vegetable peeler

0 oz

How to Make Peppery Arugula & Sweet Fig Symphony Salad

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!

Pitfalls and tips

Balancing the Dressing

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.

Dressing the Salad

Dress the salad just before serving to prevent soggy arugula. Gently toss to lightly coat the leaves.

Figs at Their Finest

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.

Layering Flavors

Build the salad by layering arugula, figs, cheese, and nuts. Drizzle dressing over the top and finish with seasoning for a symphony of flavors.

Cheese Matters

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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