Fig Salad With Warm Prosciutto Vinaigrette

Plated Salad with all the goodies.

I love this salad in the summer time. This is when figs first come into season in my area, and I make this salad the first thing when I can FINALLY get my hands on them. This salad is perfectly balanced in the 5 flavor profiles. Salty, sweet, tart, bitter and sour all beautifully paired in one plate. The warm vinaigrette reminds me of warm summer nights sitting on the patio enjoying this salad. The dressing itself is full of flavor and the slight crispiness of the prosciutto is to die for! Beautiful, vibrant colors, flavors and textures. This salad is a must try.

Love me some figs!

Ingredients:

8 oz spring mix lettuce

3 figs, quartered

2 oz goat cheese

1 bunch red grapes

1 stem fresh rosemary

3 tbsp oil for cooking and dressing grapes

1/2 c dried strawberries

1/2 c toasted pumpkin seeds

1 oz sliced prosciutto

1/2 c olive oil

1/2 c balsamic vinegar

1 tbsp dijon mustard

1 tbsp ea salt and pepper

Tools needed:

Cutting board

Sharp knife

Saute pan

2 Mixing bowls

Wire whisk

Measuring cups and spoons

Baking sheet

Parchment paper

Let’s make it:

Drying off red grapes before roasting.

Pre heat oven to 375.

Wash grapes and remove from vine. Dry grapes completely and place in mixing bowl. Toss grapes with oil, chopped rosemary, salt and pepper. Place seasoned grapes on parchment covered sheet pan. Place in preheated oven and bake for 45-60 minutes. They will be shriveled and popped when ready. Pull from oven and cool completely in refrigerator minimum 30 minutes. They need to be cold or the spring mix will wilt.

Preheat saute pan on medium heat (5 on the dial)

Roll prosciutto and cut into strips. Add 1 tbsp oil tp the pan. Add prosciutto and season with black pepper. Saute prosciutto until it renders fat and starts to crisp. Deglaze pan with balsamic vinegar and add dijon. Turn off heat and gently emulsify the vinegar with oil and dijon. Cool slightly, but keep warm. Around 90 degrees or when you can put your finger in the vinaigrette and it feels warm, no hot.

Toasted pumpkin seeds.

Place raw pumpkin seeds in a preheated saute pan on medium low (3 on the dial. Toss seeds frequently with 1 tsp oil and pinch of salt until the seeds become slightly browned. This takes around 5 minutes. Place in big mixing bowl.

Add the following ingredients to the mixing bowl with the pumpkin seeds: strawberries, goat cheese, roasted grapes, figs, spring mix, pinch salt and pepper. Gently toss and drizzle in the prosciutto vinaigrette around the edges of the bowl so it will flow down to bottom of the bowl. Gently mix again and plate!

Enjoy this salad, it’s one of my favorites!

-Logan