Valley Fig Growers

Arugula Salad with California Figs, Prosciutto, Walnuts and Parmesan

Serves 6

Ingredients

4 tablespoons extra-virgin olive oil

2 ounces thinly sliced prosciutto, cut into 1⁄4-inch-wide ribbons

1 tablespoon raspberry jam

3 tablespoons balsamic vinegar

1⁄2 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stems removed, fruit chopped into 1⁄4-inch pieces

1 small shallot, minced very fine (1 tablespoon)

Table salt and ground black pepper

5 ounces lightly packed baby arugula (8 cups)

1⁄2 cup chopped walnuts, toasted

2 ounces Parmesan cheese, shaved into thin strips with vegetable peeler

 

Directions

  1. 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.
  2. 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.
  3. 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.

NOTES: 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 any of these salad recipes.

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Recipe source: America’s Test Kitchen. Valley Fig is a proud sponsor of the America’s Test Kitchen.

Nutrition Information

amount per serving

  • Calories 290
  • % Calories from Fat 61%
  • Fat 20
  • Cholesterol 6
  • Protein 9
  • Carbohydrates 22
  • Fiber 4
  • Iron 1
  • Sodium 417
  • Calcium 196
  • Potassium 286