Grilled Figs, Prosciutto and Arugula Salad (#2317)

Serves
Ready
4
12
Minutes
Prep
Cook
8
Minutes
4
Minutes
Categories
Salads
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Ingredients

  • 1 tsp Olive Oil
  • 8 Figs freshly halved
  • 8 Prosciutto thin slices
  • 8 cups Arugula (Roquette)
  • 1/2 cup Gouda Cheese shaved with a vegetable peeler, or shredded

Vinaigrette

  • 1 Roasted Sweet Red Bell Peppers diced
  • 4 tablespoons Basil freshly sliced
  • 4 tablespoons Extra-Virgin Olive Oil
  • 1 1/2 tablespoons Red Wine Vinegar
  • 1/2 Tbsp Balsamic Vinegar
  • 1 small Garlic Cloves minced, optional
  • 1 Salt And Black Pepper to taste

Directions

  1. In a medium nonstick skillet, add the olive oil over medium to medium-high heat until hot.
  2. 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.
  3. Remove from the heat and set aside with the figs' cut sides up.
  4. Whisk together all the dressing ingredients in a bowl until well blended.
  5. In a large bowl, gently toss the arugula with 2/3 of vinaigrette until well coated.
  6. Divide the arugula among the serving plates.
  7. Place 4 halved figs, 2 prosciuttos, and 2 tablespoons of cheese over each bed of greens.
  8. Drizzle with remaining vinaigrette.
  9. Serve.
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