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Home » Recipes » Fresh Fig, Prosciutto & Parmigiano-Reggiano Salad

Fresh Fig, Prosciutto & Parmigiano-Reggiano Salad

Fresh Fig, Prosciutto & Parmigiano Reggiano-Salad

For your Shopping Cart:

Balsamic Vinegar of Modena
Extra Virgin Olive Oil
Prosciutto Sliced

An easy end-of-summer salad using fresh figs at their peak of ripeness for a sweet, juicy addition to a fresh, warm-weather meal.

Ingredients:

Vinaigrette:

  • 2 tablespoons DeLallo Balsamic Vinegar
  • Freshly ground black pepper
  • 6 tablespoons DeLallo Extra Virgin Olive Oil

Salad:

  • 1/2 pound mixed salad greens
  • 1/2 pound firm, ripe purple figs (about 8 to 10 figs)
  • 1/2 pound DeLallo Prosciutto, thinly sliced
  • 1/4 cup shaved Parmigiano-Reggiano

Directions:

With a whisk, combine vinegar, pepper, and salt to taste in a bowl. In a slow stream, whisk in oil until incorporated.

Trim tough stem ends from figs and cut each fig in half. With a vegetable peeler, shave thin slices of Parmigiano-Reggiano.

Toss arugula with about 3 tablespoons of vinaigrette and mound in center of each of plate. Arrange prosciutto pieces into a rose shape around each mound of arugula. Place figs and Parmigiano-Reggiano shavings on and around salad. Drizzle with remaining vinaigrette.

Serves 4 Send to friendSend to friend Printer-friendly versionPrinter-friendly version