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.
Servings 6
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 4 thin slices prosciutto cut into 1/4 inch ribbons
- 1 tablespoon honey
- 3 tablespoons balsamic vinegar
- 1/2 cup dried figs sliced into 1/4 inch pieces (I used mission figs)
- 1 tbsp shallot finely minced
- Kosher salt
- Ground black pepper
- Lettuce greens of your choice
- 1/2 cup chopped walnuts toasted and coarsely chopped
- 2 oz parmesan shaved 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.
Nutrition
Calories: 255kcal | Carbohydrates: 14g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 190mg | Potassium: 155mg | Fiber: 1g | Sugar: 10g | Vitamin A: 75IU | Vitamin C: 0.2mg | Calcium: 144mg | Iron: 0.7mg
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