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5 from 1 vote

Prosciutto and Fig Salad with White Balsamic Vinaigrette

Course Salad
Keyword holidays, salad
Prep Time 8 minutes
Servings 6 peopl

Ingredients

Prosciutto & Fig Salad

  • 6 cups baby arugula (about 5 oz.)
  • 8-10 fresh figs 
  • 6 slices prosciutto (about 6 oz.)
  • 1/3 cup sliced raw almonds
  • fresh thyme
  • salt and pepper to taste

White Balsamic Vinaigrette

  • 6 tbsp Fresh Press Farms High-Oleic Sunflower Oil
  • 3 tbsp white balsamic vinegar
  • 1 clove minced garlic
  • 1/2 tsp minced fresh rosemary
  • salt and pepper to taste

Instructions

  • MAKE the salad dressing. Add all the ingredients to a small bowl and whisk together.
  • SEASON with salt and pepper to taste. Set it aside until you’re ready to dress the salad.
  • CUT the figs into quarters. Arrange the arugula on a large plate.
  • DRESS lightly and toss the salad, then sprinkle with a little fresh thyme and season with salt and pepper.