Description
This fig salad with blue cheese and crispy prosciutto is the perfect balance of sweet, salty, creamy, and crunchy. Tossed with toasted walnuts and drizzled in balsamic glaze, it’s a simple yet elegant dish that works for any occasion.
Ingredients
Scale
- 6 to 8 fresh figs, halved or quartered
- 5 cups mixed greens (arugula, baby spinach, or spring mix)
- ½ cup blue cheese, crumbled
- 6 slices prosciutto, crisped
- ⅓ cup walnuts, toasted
- 3 tablespoons balsamic glaze
- 2 tablespoons olive oil
- Salt and black pepper, to taste
Instructions
- Preheat a small skillet over medium heat.
- Wash and dry the figs and greens. Toast the walnuts in a dry pan until fragrant.
- Add prosciutto slices to the skillet and cook for 2–3 minutes per side until crispy. Set aside on a paper towel to cool.
- In a large bowl or serving plate, layer the greens. Top with figs, blue cheese, toasted walnuts, and crispy prosciutto pieces.
- Drizzle with olive oil and balsamic glaze. Season with salt and pepper to taste.
- Serve immediately while everything is fresh and crisp.
Notes
- Use ripe, soft figs for the best flavor.
- Crisp the prosciutto just before serving to maintain texture.
- You can prepare the nuts and prosciutto ahead of time, but assemble the salad fresh.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 12g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg