Grilled Figs, Prosciutto and Arugula Salad Recipe

Name: Grilled Figs, Prosciutto and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 8 each figs freshly halved; 8 each prosciutto thin slices; 8 cups arugula (roquette); 1/2 cup gouda cheese shaved with a vegetable peeler, or shredded; 1 each sweet red bell peppers, roasted diced; 4 tablespoons basil freshly sliced; 4 tablespoons olive oil, extra-virgin; 1 1/2 tablespoons red wine vinegar; 1/2 tablespoon balsamic vinegar; 1 small garlic cloves minced, optional; 1 x salt and black pepper to taste

Servings: persons

1 teaspoon olive oil
8 each figs freshly halved
8 each prosciutto thin slices
8 cups arugula (roquette)
1/2 cup gouda cheese shaved with a vegetable peeler, or shredded
1 each sweet red bell peppers, roasted diced
4 tablespoons basil freshly sliced
4 tablespoons olive oil, extra-virgin
1 1/2 tablespoons red wine vinegar
1/2 tablespoon balsamic vinegar
1 small garlic cloves minced, optional
1 x salt and black pepper to taste

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 23 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.

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon olive oil, 8 each figs freshly halved, 8 each prosciutto thin slices, 8 cups arugula (roquette), and more.

Yes, Grilled Figs, Prosciutto and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Figs, Prosciutto and Arugula Salad

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