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