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Fresh Fig Arugula Salad

Yields1 ServingPrep Time30 mins

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

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


4. Add mustard and honey and whisk well.


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


6. Drizzle with dressing.

Nutrition Facts

Serving Size Serves 1