Grilled Figs, Prosciutto and Arugula Salad

Grilled Figs, Prosciutto & Arugula Salad

Name: Grilled Figs, Prosciutto and Arugula Salad
Yield: 4
Cuisine: Fusion
Ingredients: olive oil; figs; prosciutto; arugula (roquette); gouda cheese; sweet red bell peppers, roasted; basil; olive oil, extra-virgin; red wine vinegar; balsamic vinegar; garlic cloves; salt and black pepper

Submitted by happyzhangbo

Caramelized grilled figs and smoky prosciutto are a delicious pair, and you can find both of them in this salad, mixed with some peppery arugula, gouda cheese and tossed with a basil-roasted bell pepper vinaigrette.

YIELD

4 servings

PREP

8 min

COOK

4 min

READY

15 min

Ingredients

TEASPOON OLIVE OIL

EACH FIGS
freshly halved

EACH PROSCIUTTO
thin slices *

CUPS ARUGULA (ROQUETTE)

CUP GOUDA CHEESE
shaved with a vegetable peeler, or shredded *

Vinaigrette

EACH ROASTED RED BELL PEPPERS
diced

TABLESPOONS BASIL
freshly sliced

TABLESPOONS OLIVE OIL, EXTRA-VIRGIN

1 ½

TABLESPOONS RED WINE VINEGAR

TABLESPOON BALSAMIC VINEGAR

SMALL GARLIC CLOVES
minced, optional *

X SALT AND BLACK PEPPER
to taste *

Directions

In a medium nonstick skillet, add the olive oil over medium to medium-high heat until hot.

Add the halved figs, cut side down, prosciuttos, and cook for 3 to 5 minutes, until figs are nicely browned and caramelized, and prosciuttos are nicely curled.

Remove from the heat and set aside with the figs’ cut sides up.

Whisk together all the dressing ingredients in a bowl until well blended.

In a large bowl, gently toss the arugula with ⅔ of vinaigrette until well coated.

Divide the arugula among the serving plates.

Place 4 halved figs, 2 prosciuttos, and 2 tablespoons of cheese over each bed of greens.

Drizzle with remaining vinaigrette.

Serve.