Mixed Green Salad with Fig, Prosciutto, Walnut and, Parmesan
This salad is neither boring or high in calories. Your guests will think you went to a lot of trouble and only you know how simple it is to put together.
Prep Time 20 minutesmins
Cook Time 1 minutemin
Total Time 21 minutesmins
Servings 6
Author Hostess At Heart
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Ingredients
4tablespoonsextra-virgin olive oildivided
4thin slices prosciutto cut into 1/4 inch ribbons
1tablespoonhoney
3tablespoonsbalsamic vinegar
1/2cupdried figssliced into 1/4 inch pieces (I used mission figs)
2ozparmesanshaved with a vegetable peeler (I used Parmesan Reggiano)
Instructions
Toast Nuts and Cook Prosciutto
Toast nuts in 10-inch skillet over medium heat until browned and fragrant. Remove to a bowl to stop roasting.
Wipe out the empty pan with a paper towel. Add one tablespoon of olive oil. Add prosciutto and fry until crisp. Using a slotted spoon, transfer to a plate lined with a paper towel
Soften Figs and Make Dressing
Whisk honey and balsamic vinegar together.
Stir in sliced figs.
Cover the bowl with plastic wrap and slice several steam vents into the plastic. Microwave until figs are plump, 30 seconds to 1 minute.
Whisk in remaining 3 tablespoons olive oil, shallot, salt and ground pepper.
Let cool to room temperature or refrigerate until serving.
When ready to serve, toss salad with figs and dressing mix and divide among six plates. Top with prosciutto, walnuts, and Parmesan. Serve immediately.
Notes
Recipe adapted from America’s Test Kitchen Cooking School Italian Salads and Vegetables and provided by HostessAtHeart.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.