ROASTED FIGS AND PROSCIUTTO
Steps:
- Preheat the oven to 425 degrees F.
- Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
- Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.
FRESH FIG AND CRISPY PROSCIUTTO SALAD
This salad has a delicious combination of flavors including sweet, salty, sour and bitter. Perfect as an appetizer or as an entree.
Provided by Carissa Serink
Categories Salad
Time 30m
Number Of Ingredients 10
Steps:
- Heat 1 Tbsp of the olive oil in a skillet over medium heat. Add prosciutto and fry until crisp, stirring often. Transfer to a plate lined with paper towel to cool and set aside. When cool, crumble or chop coarsely.
- Whisk vinegar and honey together until smooth in a large bowl. Slowly pour the remaining olive oil in, whisking constantly. Stir in sliced figs, shallot, 1/4 tsp salt and 1/4 tsp pepper. Add arugula and toss until arugula is evenly covered. Divide arugula evenly among 6 bowls. Top each portion with some prosciutto, walnuts and Parmesan cheese.
Nutrition Facts : Calories 265 kcal, ServingSize 1 serving
FIG AND CRISPY PROSCIUTTO SALAD
I created this salad to go with Recipe #239502. Everyone thought it was a winner! I used truffle oil, but it would probably be good with olive oil as well.
Provided by Maito
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
- Assemble salad with the spinach and basil on the bottom. Top with figs and crispy prosciutto, and dress with balsamic vinegar and truffle oil, to taste.
Nutrition Facts : Calories 95.3, Fat 0.7, SaturatedFat 0.1, Sodium 72.2, Carbohydrate 22.5, Fiber 4.9, Sugar 16.6, Protein 3.4
WARM SPINACH, FIG, AND PROSCIUTTO SALAD WITH HONEY BALSAMIC VINA
Make and share this Warm Spinach, Fig, and Prosciutto Salad with Honey Balsamic Vina recipe from Food.com.
Provided by MarieRynr
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Clean and rinse the spinach leaves and keep them in the fridge until ready to use.
- In a medium saute pan over medium high heat, add the olive oil, shallots and garlic.
- Cook, stirring, 45 seconds.
- Add the red onion and cook, stirring, one minute longer.
- Add the proscuitto and toss just until hot.
- Add the honey, bring to a boil, reduce heat and simmer for 2 minutes.
- Add the chicken stock and vinegar to the pan to deglaze, scraping up any flavorful bits stuck to the bottom of the pan.
- Bring to a boil, reduce the heat and simmer until the luquids are reduced by one quarter, about 5 minutes.
- Remove the pan from the heat, drizzle in the extra virgin olive oil, add the sliced figs and salt and pepper to taste, and stir.
- Distribute the spinache leaves among the serving places.
- Spoon some of the warm ham and fig vinaigrette over each serving.
FRISéE SALAD WITH PROSCIUTTO, ROASTED FIGS, AND WALNUTS
Categories Salad Appetizer Roast Quick & Easy Blue Cheese Fig Walnut Fall Prosciutto Lettuce Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Toss fresh figs with 2 tablespoons oil in bowl. Arrange figs on rimmed baking sheet. Roast until figs are tender and shiny, about 12 minutes. (Do not roast dried figs.) Cool. Cut figs lengthwise in half.
- Whisk remaining 1/2 cup oil and vinegar in small bowl to blend. Add cheese and whisk to blend. Season to taste with salt and pepper. (Figs and dressing can be prepared 1 day ahead. Cover separately and refrigerate. Bring to room temperature and rewhisk dressing before using.)
- Combine frisée, baby greens, watercress, prosciutto and walnuts in large bowl. Add dressing; toss to coat. Gently mix in figs. Transfer to serving bowl.
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PROSCIUTTO AND FIG SALAD BOARD - PUREWOW
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Estimated Reading Time 1 min
- Make the dressing. In a small bowl, whisk together the lemon juice and Dijon. Gradually add the olive oil, whisking continuously until the mixture is emulsified. Season with salt and pepper.
- Toss. In a large bowl, toss together the spinach and shallots. Add the dressing and toss well to coat.
- Arrange the board. Spread the spinach on a large board and arrange the prosciutto and figs on top of it. Finish with a sprinkling of blue cheese. Serve immediately.
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