Top | Salads
Fig, Prosciutto, and Fennel Salad
(recipe, Carrie Floyd)
Here's a lovely fall salad: Plump figs wrapped in prosciutto, crunchy fennel, and peppery arugula drizzled with a sweet and tangy dressing. Feel free to add goat cheese or toasted nuts to the mix if you are so inclined.
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. fig balsamic or balsamic vinegar
- 1 tsp. honey
- 1 garlic clove, minced
- ⅓ cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 pt. ripe figs
- 5 thin slices prosciutto di Parma, cut into strips (as many as there are fig halves)
- 4 to 6 cups arugula, washed and dried
- 1 fennel bulb, thinly sliced
- Make the dressing: In a small bowl, whisk together the lemon juice, balsamic vinegar, honey, and garlic. Slowly add the olive oil, whisking all the while, until the ingredients are well blended. Season to taste with salt and pepper and set aside.
- Prep the figs: Cut the figs in half and wrap each half in a swath of prosciutto. In a large nonstick sauté pan, fry the prosciutto-wrapped figs over medium heat, turning after about a minute, until the prosciutto is crispy and browned. Remove from the pan and set aside.
- Assemble the salad: In a large bowl, toss the arugula leaves with half of the dressing, then divide the tossed greens among four plates. Place the sliced fennel over the greens, then distribute the figs among the plates. Drizzle with the remaining dressing and season with a pinch of salt and a grind of fresh black pepper.