Valley Fig Growers
Arugula Salad with 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 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
- 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.
- 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.
- 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.
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
