Description
A delightful salad combining figs, creamy blue cheese, crispy prosciutto, and toasted walnuts for a mixture of sweet, savory, and crunchy textures.
Ingredients
Scale
- 6 to 8 fresh figs, halved or quartered
- 5 cups mixed greens (arugula, baby spinach, or spring mix)
- ½ cup blue cheese, crumbled
- 6 slices prosciutto, crisped
- ⅓ cup walnuts, toasted
- 3 tablespoons balsamic glaze
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat a small skillet over medium heat.
- Wash and dry the figs and greens thoroughly; spin-dry the greens to remove excess water.
- Toast the walnuts in a dry pan over medium heat for 2–3 minutes until fragrant and lightly golden; remove and cool.
- Add prosciutto slices to the preheated skillet; cook 2–3 minutes per side until crisp but not burnt. Transfer to a paper towel-lined plate to cool and become extra crunchy.
- In a large bowl or serving plate, arrange the mixed greens into a loose bed.
- Top the greens with the halved or quartered figs, scatter the crumbled blue cheese, sprinkle toasted walnuts, and break the crispy prosciutto into rustic pieces across the salad.
- Drizzle evenly with olive oil and balsamic glaze. Season lightly with salt and a few grinds of black pepper.
- Serve immediately while prosciutto is crisp and figs are fresh.
Notes
Best served immediately; can be scaled up for large gatherings or adjusted for dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 700mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg