Ingredients
- 1/2 French Baguette
- 6 tablespoons olive oil, divided
- 3 tablespoons fig jam
- 2 tablespoons white balsamic vinegar
- 5 ounces baby spinach or combination salad mix containing arugula, Romaine, etc. (1 package)
- 3-4 ounces prosciutto, sliced
- 1/2 cup salami, hard, sliced and quartered
- 1/2 cup green olives, stuffed
- 10 pepperoncini
- 6 ounces artichoke hearts, marinated, drained (1 jar)
- 1/2 cup cheddar cheese, extra-sharp, cubed
- 4 ounces blue cheese crumbles (1 container)
How to Make
-
Step 1: Preheat oven to 350-degrees.
-
Step 2: Line baking sheet with parchment paper. Cut or tear bread into 1/2-inch cubes to make 2 cups. Add bread to prepared pan and toss with 3 tablespoon oil. Season with salt and pepper. Bake bread until golden and toasted, for about 10 - 12 minutes, stirring halfway through. Let cool.
-
Step 3: Meanwhile, in a small bowl, whisk jam, vinegar and remaining 3 tablespoons oil until smooth. Season with salt and pepper.
-
Step 4: In a large shallow serving bowl, gently toss salad greens with some fig vinaigrette. Arrange prosciutto, salami, olives, pepperoncini, artichoke hearts, cheeses and homemade croutons in sections on top of spinach. Drizzle remaining vinaigrette over salad and toss, if desired.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.