I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
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There is simply something undeniably elegant about a salad that balances sweet, salty, creamy, and crisp in every bite. This Fig & Prosicutto Salad with Toasted Hazelnuts layers fresh arugula, creamy goat cheese, crispy prosicutto, and sweet figs, all brought together with a silky fig balsamic vinaigrette. It’s the kind of dish that looks impressive but comes together so easily. Perfect for entertaining or simply serving something special for a weeknight dinner.
Toast Hazelnuts : In a dry skillet, toast hazelnuts (or add a touch of butter oil) until golden and fragrant, about 4 – 5 minutes. Cool, chop, and season lightly with salt if desired.
Bake Prosciutto : Preheat oven to 400°F. Arrange torn prosciutto on a parchment-lined baking sheet and bake for 15 – 18 minutes until crisp. Remove and set aside to cool.
Make Vinaigrette : In a small bowl or jar, whisk together Dijon, shallot, fig balsamic, salt, and pepper. Slowly stream in olive oil while whisking until emulsified.
Dress Arugula : In a large mixing bowl, gently toss arugula with a little vinaigrette.
Assemble Salad : Plate arugula and top with crispy prosciutto, figs, goat cheese, toasted hazelnuts, and optional onion.
Finish : Drizzle with more vinaigrette and a touch of cracked pepper.
STORAGE TIPS
Dressing : Store vinaigrette in a sealed jar in the fridge for up to 5 days.
Prepared Salad : Best enjoyed fresh. If prepping ahead, store components separately and assemble just before serving.
Hazelnuts & Prosciutto : Can be made ahead and stored in airtight containers at room temperature for up to 24 hours.
FREQUENTLY ASKED QUESTIONS
Can I use a different nut?
Yes. Walnuts, pecans, or almonds work beautifully if hazelnuts aren’t available.
What can I substitute for fresh figs?
Use dried figs or even sliced pears or apples for a seasonal twist.
Can I make this salad vegetarian?
Yes, just skip the prosciutto or replace it with roasted chickpeas for crunch.
What cheese works best if I don’t have goat cheese?
Feta or creamy blue cheese are excellent swaps.
HOSTING TIP
Serve family-style on a large platter for visual impact, or individually plated for an elegant dinner party touch.
Don’t forget to tag me if you try this, because I love to see recipes in action!
Fresh arugula tossed with goat cheese, toasted hazelnuts, crispy prosciutto, figs, and a fig balsamic vinaigrette. A balanced, elegant salad perfect for entertaining.
Ingredients
Scale
SALAD INGREDIENTS
5 ounces baby arugula (about 5 cups)
4 ounces soft chèvre-style goat cheese, crumbled
6 slices prosciutto, torn into small pieces
1/2 cup hazelnuts
4 fresh figs, quartered (sub with dried figs if out of season)
Toast Hazelnuts : In a dry skillet, toast hazelnuts (or add a touch of butter oil) until golden and fragrant, about 4 – 5 minutes. Cool, chop, and season lightly with salt if desired.
Bake Prosciutto : Preheat oven to 400°F. Arrange torn prosciutto on a parchment-lined baking sheet and bake for 15 – 18 minutes until crisp. Remove and set aside to cool.
Make Vinaigrette : In a small bowl or jar, whisk together Dijon, shallot, fig balsamic, salt, and pepper. Slowly stream in olive oil while whisking until emulsified.
Dress Arugula : In a large mixing bowl, gently toss arugula with a little vinaigrette.
Assemble Salad : Plate arugula and top with crispy prosciutto, figs, goat cheese, toasted hazelnuts, and optional onion.
Finish : Drizzle with more vinaigrette and a touch of cracked pepper.
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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