Fig Salad with Olives, Prosciutto and Manchego
This salad is as beautiful as it is delicious, the colors and flavors making a nice contrast. Spicy arugula, salty cheese and prosciutto, and tangy olives work wonderfully with the sweet and tender figs. Serve this as a light lunch or supper, accompanied by a bottle of dry rose wine. It is the perfect summer meal.
Equipment
- large platter or board
Ingredients
- 1 dozen fresh California figs
- 4 ounces sliced prosciutto
- 4 ounces manchego cheese
- 2 handfuls of wild arugula rocket
- ¼ cup marinated California Ripe Olives
- 1 tablespoons fig balsamic vinegar or other good quality balsamic
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Wash, stem and quarter the figs. Evenly space on a large board or tray.
- Tear each slice of prosciutto in half and place on the board with the figs.
- Using a vegetable peeler, shave the manchego cheese into thin slices and sprinkle over the figs and cheese. Top with the olives and arugula.
- Try to be artful about the placement of each item. This is not a tossed salad and should look casually elegant. Drizzle the top of the salad with balsamic vinegar and oil. Sprinkle with salt and pepper to taste and serve immediately.
Nutrition
Serving: 1portionCalories: 296kcalCarbohydrates: 4gProtein: 11gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 49mgSodium: 493mgPotassium: 97mgFiber: 1gSugar: 3gVitamin A: 241IUVitamin C: 0.4mgCalcium: 316mgIron: 0.3mg
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