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Fig, Prosciutto and Parmesan Salad
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Fig, Prosciutto and Parmesan Salad

Fig, Prosciutto, and Parmesan Salad is an Italian-inspired dish combining ripe figs, delicate prosciutto, and savory Parmesan cheese with peppery arugula, all lightly dressed with balsamic and extra-virgin olive oil. This elegant salad balances sweet and salty flavors with the soft textures of figs and the crispness of fresh greens.
Prep Time5 minutes
Total Time5 minutes
Course: Salad
Cuisine: Italian
Keyword: Fig, Prosciutto and Parmesan Salad
Servings: 2
Calories: 398kcal

Ingredients

FOR THE SALAD

  • 1/8 pound arugula or mache
  • 4 medium firm-ripe purple figs, about ¼ pound
  • 2 medium firm-ripe green figs, about ¼ pound
  • 3 slices San Daniele prosciutto
  • 1 piece Parmigiano-Reggiano, about 1/8 pound

FOR THE DRESSING

  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil, extra-virgin
  • Freshly ground black pepper, to taste
  • Fine sea salt, to taste

Instructions

  • In a small bowl whisk together vinegar, salt, pepper, and in a slow stream whisk in oil until emulsified.
  • Discard stems from arugula, transfer leaves to a large bowl and toss with the dressing. Trim tough stem ends from figs and split them in 4 from side to tip. Trim some of the fat from prosciutto if desired. Halve the prosciutto slices lengthwise.
  • Serve the salad on individual plates, arranging the prosciutto halves and alternating with the two purple and one green fig per plate. With a vegetable peeler, shave about 12 thin slices from the Parmigiano-Reggiano. Arrange Parmigiano-Reggiano shavings on top and serve immediately.

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