Fig And Duck Prosciutto Salad Recipes

FIG AND DUCK PROSCIUTTO SALAD

Fig and Duck Prosciutto Salad image

Make and share this Fig and Duck Prosciutto Salad recipe from Food.com.

Provided by Chuck Hughes

Categories Duck

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cucumber
1/2 cup louisiana fig
3 cups Baby Spinach
7 thinly sliced strips store-bought or homemade duck prosciutto
olive oil, for drizzling
balsamic vinegar, reduction, for drizzling

Steps:

Using a vegetable peeler, make thin strips of cucumber. This makes for nice ribbons and a more subtle taste than your average cucumber slice.
If you're lucky, you have access to fresh figs; otherwise, a good dried fig will do.
Toss the cucumbers, figs, spinach and prosciutto in a bowl.
To serve:.
Divide the salad among individual plates and drizzle each serving with some olive oil and then some balsamic reduction. (You can buy a reduction from the store or you can just set some balsamic vinegar on medium heat and simmer until reduced by half.).
Cook's Note:.
For an easy charcuterie experience, make your own duck prosciutto. This is essentially a salt-cured duck breast that is wrapped and hung until it loses about 20 percent of its mass. Make sure to slice the prosciutto as thinly as possible.

Nutrition Facts : Calories 21.6, Fat 0.3, SaturatedFat 0.1, Sodium 37, Carbohydrate 4.4, Fiber 1.4, Sugar 1.4, Protein 1.8

FIG AND CRISPY PROSCIUTTO SALAD

Fig and Crispy Prosciutto Salad image

I created this salad to go with Recipe #239502. Everyone thought it was a winner! I used truffle oil, but it would probably be good with olive oil as well.

Provided by Maito

Categories European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 slices prosciutto, thinly sliced
12 cups spinach or 12 cups other greens
1/4 cup fresh basil
8 figs, stemmed, quartered
balsamic vinegar (use the good stuff)
truffle oil or extra virgin olive oil

Steps:

Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
Assemble salad with the spinach and basil on the bottom. Top with figs and crispy prosciutto, and dress with balsamic vinegar and truffle oil, to taste.

Nutrition Facts : Calories 95.3, Fat 0.7, SaturatedFat 0.1, Sodium 72.2, Carbohydrate 22.5, Fiber 4.9, Sugar 16.6, Protein 3.4

DUCK PROSCIUTTO BREADSTICKS WITH RICOTTA AND DRIED FIGS

Duck Prosciutto Breadsticks with Ricotta and Dried Figs image

Active time: 30 min Start to finish: 40 min

Yield Makes 6 hors d'oeuvres servings

Number Of Ingredients 11

Ingredients

1 (8-inch) round sourdough loaf (1 1/4 lb), crust discarded and bread cut into 24 (4- by 1/2-inch) sticks
1/2 lb thinly sliced duck prosciutto or serrano ham
1 cup fresh ricotta (preferably sheep's-milk)
3 tablespoons fresh tarragon leaves, cut crosswise into small strips with scissors
1/2 cup soft dried fig such as Mission or Calmyrna, finely chopped
1/4 to 1/2 teaspoon minced garlic
1/4 cup walnut oil plus additional for drizzling
2 to 4 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon black pepper
Garnish: tarragon and dried figs

Steps:

Preheat oven to 350°F.
Toast breadsticks on a baking sheet in middle of oven until golden, about 15 minutes.
Wrap each breadstick with a slice of prosciutto, leaving ends of bread exposed, and keep, covered, at room temperature.
Stir together ricotta, tarragon, figs, garlic (to taste), oil, 2 tablespoons milk, salt, and pepper. If too thick for dipping, stir in 1 or 2 tablespoons of remaining milk.
Just before serving, drizzle ricotta dip with additional oil and serve with breadsticks.

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