Fig Prosciutto And Arugula Salad Recipes

FIG AND ARUGULA SALAD

Fig and Arugula Salad image

So simple and so delicious!

Provided by Serena123

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

4 cups arugula
8 fresh figs, quartered
¼ cup grated Parmesan cheese
2 tablespoons toasted pine nuts
2 tablespoons honey
2 tablespoons balsamic vinegar

Steps:

Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl.
Drizzle honey and balsamic vinegar over salad before serving.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 30.5 g, Cholesterol 4.4 mg, Fat 4.1 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 85.4 mg, Sugar 26.6 g

FIG, PROSCIUTTO AND ARUGULA SALAD

Fig, Prosciutto and Arugula Salad image

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

Provided by Xexe383

Categories Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons balsamic vinegar
1 1/2 teaspoons balsamic vinegar
1 tablespoon honey
4 cups arugula, loosely packed
1 tablespoon extra virgin olive oil
4 ounces prosciutto, thinly sliced
8 figs, stems removed, sliced lengthwise (black or green will work)
4 ounces goat cheese, crumbled (optional)
kosher salt
fresh ground pepper

Steps:

Put the vinegar in a small bowl.
Add a pinch of salt and a few grinds of pepper, and stir to dissolve them.
Stir in the honey.
Put the arugula in another bowl.
Drizzle with the olive oil, season with salt and pepper.
Decoratively arrange the dressed arugula, the prosciutto, the figs over the surface of a serving platter.
Crumble the goat cheese if you are using it over the salad.
Then drizzle everything with the balsamic-honey dressing.

FRESH FIG, PROSCIUTTO, AND ARUGULA SALAD WITH PARMESAN SHAVINGS

Fresh Fig, Prosciutto, and Arugula Salad with Parmesan Shavings image

Categories Salad Parmesan Fig Arugula Summer Prosciutto Gourmet

Yield Serves 6

Number Of Ingredients 9

Ingredients

For vinaigrette
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
freshly ground black pepper to taste
6 tablespoons extra-virgin olive oil
2 large bunches arugula (about 1/2 pound total)
6 firm-ripe green or purple figs (about 1/2 pound)
6 to 8 large thin prosciutto slices (preferably San Daniele; about 6 ounces total)
a piece Parmigiano-Reggiano (about 1/3 pound)

Steps:

Make vinaigrette
In a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.
Discard stems from arugula and transfer leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Trim some of fat from prosciutto if desired. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently, to form 6 pieces about 13 inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto pieces as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.
Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.

ARUGULA SALAD WITH FIGS, PROSCIUTTO, WALNUTS, AND PARMESAN

Arugula Salad With Figs, Prosciutto, Walnuts, and Parmesan image

Although frying the prosciutto adds crisp texture to the salad, if you prefer, you can simply cut it into ribbons and use it as a garnish. Honey can be substituted for the jam in this recipe

Provided by Abby Girl

Categories Fruit

Time 27m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil
2 ounces prosciutto (thinly sliced , cut into 1/4-inch-wide ribbons)
1 tablespoon raspberry jam
3 tablespoons balsamic vinegar
1/2 cup dried fig (stems removed, fruit chopped into 1/4-inch pieces)
1 small shallot, very finely minced (about 1 tablespoon)
salt & fresh ground pepper
5 ounces arugula (about 8 cup, slightly packed & stemmed)
1/2 cup walnuts, toasted and chopped
2 ounces parmesan cheese (shaved into thin strips with vegetable peeler)

Steps:

Heat 1 tablespoon oil in 10-inch nonstick skillet over medium heat; add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.
Whisk jam and vinegar in medium microwave-safe bowl; stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Let cool to room temperature.
Toss arugula and vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

Nutrition Facts : Calories 232, Fat 18.3, SaturatedFat 3.5, Cholesterol 8.3, Sodium 153.9, Carbohydrate 13.2, Fiber 2.3, Sugar 8.4, Protein 6.2

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