Arugula Salad with Fresh Figs and Prosciutto
 
Prep time
Cook time
Total time
 
A refreshing and very satisfying summer salad with sweet figs and salty prosciutto.
Author:
Recipe type: Summer Salad
Cuisine: Italian
Serves: 4
Ingredients
  • For the balsamic-mustard vinaigrette:
  • 3 TBSP. balsamic vinegar
  • ½-1 tsp. Dijon mustard
  • ½ tsp. sea salt
  • --- freshly ground black pepper, to taste
  • 6 TBSP. extra-virgin olive oil
  • For the salad:
  • 6 oz. arugula
  • 8 oz. ripe & firm purple figs, small size, cut in half
  • 8 very thin prosciutto slices (like San Daniele or Parma)
  • 4 oz. Parmigiano-Reggiano cheese
Instructions
  1. Make the balsamic vinaigrette: in a small bowl whisk together the balsamic vinegar, Dijon mustard, sea salt and pepper. Whisk in olive oil slowly, in a steady stream until the mixture becomes emulsified. (This recipe makes extra, which you will want to save for later salads!).
  2. For the salad: trim the tough stem ends from the figs and cut them in half. Taste one. If they are sweet and perfectly ripe, they are ready for the salad. If they are not, place them in a skillet cut side down and sauté them with a tablespoon of butter for about 2-3 minutes on the cut side and another 2 minutes on the other, so they caramelize a bit and soften. Set aside to cool.
  3. Place the prosciutto on a cutting board, trim most of fat, and then cut it lengthwise in two or three strips. Cut each strip in half. Use a vegetable peeler to shave the Parmigiano-Reggiano into slices.
  4. In a bowl, toss the arugula with half or one-third of the vinaigrette. Place on a large platter or on four individual plates. Arrange the prosciutto pieces, the caramelized figs and the Parmigiano slices on top of the arugula. Drizzle the salad with a bit more of the vinaigrette and serve.
Notes
Other cheeses can also be used for this recipe. Asiago cheese of Pecorino Romano would be a great substitute. Some people prefer Gorgonzola, although I think that the strong flavor would compete too much with the sweet figs and the salty prosciutto. Toasted nuts would also be a great addition.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/arugula-salad-with-fresh-figs-and-prosciutto/