Easy Recipes Inspired By My West Coast Kitchen Garden On Vancouver Island

Fabulous Fresh Fig Salad with Fennel and Prosciutto

Fabulous Fresh Fig Salad with Fennel and Prosciutto

Fig and Prosciutto Salad

Delicious, healthy and quick to put together.  Serve with toasted baguette slices brushed with olive oil and sprinkled with sea salt. 

Course Appetizer, Lunch, Salad, Side Dish
Cuisine canadian, PNW, West Coast
Keyword arugula, Balsamic Vinaigrette, Fig, Prosciutto, Salad
Total Time 15 minutes
Servings 4
Author Sabrina Currie

Ingredients

  • 4 c Arugula
  • 6 Figs, Quartered
  • 8 Slices Prosciutto
  • 1 c Fennel, Thinly Sliced
  • 4 Tbsp Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 4 Toasted Slices Baguette with Olive Oil and Salt Optional

Instructions

  1. Mix together oil, vinegar, salt and pepper and set aside. 

    Balsamic Salad Dressing
  2. In each of four wide rimmed bowls, layer 1 cup arugula, 6 fig quarters, 2 slices of prosciutto torn into 2-3 pieces and 1/4 cup fennel.

    Or layer the salad ingredients on one long platter.

    Layered Fig Salad Ingredients
  3. Drizzle 1 1/2 tbsp dressing on each bowl or all the dressing on the platter if using, season with salt and pepper to taste and serve with toasts or bread if desired. 

    Fig, Fennel, Prosciutto Salad