Grilled Figs, Prosciutto & Arugula Salad
Caramelized grilled figs and smoky prosciutto are a delicious pair, and you can find both of them in this salad, mixed with some peppery arugula, gouda cheese and tossed with a basil-roasted bell pepper vinaigrette.
Yield
4 servingsPrep
8 minCook
4 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 8 | each |
figs
freshly halved |
|
| 8 | each |
prosciutto
thin slices |
*
|
| 8 | cups |
arugula (roquette)
|
|
| ½ | cup |
gouda cheese
shaved with a vegetable peeler, or shredded |
*
|
| Vinaigrette | |||
| 1 | each |
roasted red bell peppers
diced |
|
| 4 | tablespoons |
basil
freshly sliced |
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 1 ½ | tablespoons |
red wine vinegar
|
|
| ½ | tablespoon |
balsamic vinegar
|
|
| 1 | small |
garlic cloves
minced, optional |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 8 | each |
figs
freshly halved |
|
| 8 | each |
prosciutto
thin slices |
*
|
| 1.9 | l |
arugula (roquette)
|
|
| 118 | ml |
gouda cheese
shaved with a vegetable peeler, or shredded |
*
|
| Vinaigrette: | |||
| 1 | each |
roasted red bell peppers
diced |
|
| 6E+1 | ml |
basil
freshly sliced |
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 23 | ml |
red wine vinegar
|
|
| 7.5 | ml |
balsamic vinegar
|
|
| 1 | small |
garlic cloves
minced, optional |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a medium nonstick skillet, add the olive oil over medium to medium-high heat until hot.
Add the halved figs, cut side down, prosciuttos, and cook for 3 to 5 minutes, until figs are nicely browned and caramelized, and prosciuttos are nicely curled.
Remove from the heat and set aside with the figs' cut sides up.
Whisk together all the dressing ingredients in a bowl until well blended.
In a large bowl, gently toss the arugula with ⅔ of vinaigrette until well coated.
Divide the arugula among the serving plates.
Place 4 halved figs, 2 prosciuttos, and 2 tablespoons of cheese over each bed of greens.
Drizzle with remaining vinaigrette.
Serve.
