Authorluvafoodie
DifficultyBeginner

A nice platter of Arugula and cheese soothes your taste-buds in.

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Yields1 Serving
Prep Time30 mins
 6 slices of prosciutto (bake until crispy and then chop)
 4 tsp. Extra Virgin Olive Oil
 1 shallot, peeled and chopped
 1 tsp. of minced garlic
 4 tbsp. Red Wine Vinegar
 1 tbsp. Dijon Mustard
 1 tbsp. of honey
 1 cup Baby Arugula
 1/2 pint fresh Figs, rinse and slice
 1/4 lb. (4oz) Goat Cheese
1

1. Over med-high heat, cook prosciutto with 1 tbsp. of olive oil until it just starts to crisp on the edges. Remove from pan & set aside.

2

2. In a small saucepan add 3 tsp. of olive, sliced shallots and garlic and sauté over medium heat. Cook shallots and garlic until soft.

3

3. Remove pan from heat and add the vinegar to shallot mixture and pour into bowl.

4

4. Add mustard and honey and whisk well.

5

5. On a plate arrange arugula and figs. Top with goat cheese and prosciutto.

6

6. Drizzle with dressing.

Category

Ingredients

 6 slices of prosciutto (bake until crispy and then chop)
 4 tsp. Extra Virgin Olive Oil
 1 shallot, peeled and chopped
 1 tsp. of minced garlic
 4 tbsp. Red Wine Vinegar
 1 tbsp. Dijon Mustard
 1 tbsp. of honey
 1 cup Baby Arugula
 1/2 pint fresh Figs, rinse and slice
 1/4 lb. (4oz) Goat Cheese

Directions

1

1. Over med-high heat, cook prosciutto with 1 tbsp. of olive oil until it just starts to crisp on the edges. Remove from pan & set aside.

2

2. In a small saucepan add 3 tsp. of olive, sliced shallots and garlic and sauté over medium heat. Cook shallots and garlic until soft.

3

3. Remove pan from heat and add the vinegar to shallot mixture and pour into bowl.

4

4. Add mustard and honey and whisk well.

5

5. On a plate arrange arugula and figs. Top with goat cheese and prosciutto.

6

6. Drizzle with dressing.

Fresh Fig Arugula Salad

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