Fig And Prosciutto Salad (And Oregon GF Travel Tips)
Spicy arugula, salty cheese and prosciutto, and tangy olives work wonderfully with the sweet and tender figs. Serve this prosciutto salad as a light lunch or supper.
Servings: 2 people
- 1 dozen fresh California figs
- 4 ounces sliced prosciutto
- 4 ounces manchego cheese
- 2 handfuls of wild arugula rocket
- ¼ cup marinated olives
- 1 tablespoons fig balsamic vinegar, or other good quality balsamic
- 1 tablespoon olive oil
- salt and pepper to taste
Wash, stem and quarter the figs. Evenly space on a large board or tray.
Tear each slice of prosciutto in half and place on the board with the figs.
Using a vegetable peeler, shave the manchego cheese into thin slices and sprinkle over the figs and cheese. Top with the olives and arugula.
Try to be artful about the placement of each item. This is not a tossed salad and should look casually elegant. Drizzle the top of the salad with balsamic vinegar and oil. Sprinkle with salt and pepper to taste and serve immediately.