Fig and Prosciutto Salad

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"Such a classic, but such a delicious salad; and, takes just minutes to put together. I happen to use gorgonzola cheese for this salad; but, blue cheese or goat cheese are equally as good. Also, pomegranate balsamic vinegar is pretty common these days. My local grocery stores carry them; but, I know Trader Joes, Whole Foods, and most gourmet shops usually carry it. It is a fantastic condiment to have on hand - not only for this recipe; but, for many others. This makes a great lunch salad; or, perfect for entertaining."

Original recipe yields 4 servings


  • Serving Size: 1 (164.3 g)
  • Calories 251.4
  • Total Fat - 18.7 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 27 mg
  • Sodium - 175.6 mg
  • Total Carbohydrate - 18.8 g
  • Dietary Fiber - 4 g
  • Sugars - 14.1 g
  • Protein - 4.5 g
  • Calcium - 98.2 mg
  • Iron - 1.3 mg
  • Vitamin C - 11.8 mg
  • Thiamin - 0.1 mg

Step 1

Salad ... Add the greens to either a serving platter or individual salad plates. I love to serve this family style. Top with the figs, prosciutto slices; and, garnish with the cheese, and walnuts. Drizzle with the olive oil and balsamic vinegar. Season with salt and pepper.

Step 2

Note: I get my prosciutto right from the deli, and ask for 10 slices. This way you can get exactly what you need, and how you like it sliced. Then, I like to cut each slice in thinner strips and just fold very simply over the salad. You can always cut or dice it up, but I prefer not too. I like to serve it very rustic.

Step 3

Serve and ENJOY!

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Wonderful flavour . It is such a treat to find fresh figs and I am sure happy that I tried your recipe. I used blue cheese. Mixef lettuce from the garden. I could not find pomegranate balsamic so used my very well aged regular balsamic. Then I thought perhaps add some pomegrantate seeds but not the right season. It was wonderful the way I made it.

(8 Aug 2013)