Fresh Fig And Crispy Prosciutto Salad Recipes

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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

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

FRESH FIG AND CRISPY PROSCIUTTO SALAD



Fresh Fig and Crispy Prosciutto Salad image

This salad has a delicious combination of flavors including sweet, salty, sour and bitter. Perfect as an appetizer or as an entree.

Provided by Carissa Serink

Categories     Salad

Time 30m

Number Of Ingredients 10

3 Tablespoons extra virgin olive oil
2 ounces prosciutto
3 Tablespoons balsamic vinegar
1 Tablespoon honey
1 cup fresh figs, (stems removed and sliced 1/4" thick (see note), about 8)
1 small shallot or 1/2 small onion, (minced)
salt and freshly ground pepper
5 ounces leafy greens (arugula, spinach or mixed greens), ( washed and dried)
1/2 cup walnut halves
2 ounces Parmesan cheese, (shaved into ribbons with a vegetable peeler)

Steps:

  • Heat 1 Tbsp of the olive oil in a skillet over medium heat. Add prosciutto and fry until crisp, stirring often. Transfer to a plate lined with paper towel to cool and set aside. When cool, crumble or chop coarsely.
  • Whisk vinegar and honey together until smooth in a large bowl. Slowly pour the remaining olive oil in, whisking constantly. Stir in sliced figs, shallot, 1/4 tsp salt and 1/4 tsp pepper. Add arugula and toss until arugula is evenly covered. Divide arugula evenly among 6 bowls. Top each portion with some prosciutto, walnuts and Parmesan cheese.

Nutrition Facts : Calories 265 kcal, ServingSize 1 serving

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