Description
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)
- optional : thinly shaved red onion
FIG BALSAMIC VINAIGRETTE
- 1 tablespoon Dijon mustard
- 1 tablespoon finely minced shallot
- 2 tablespoons fig balsamic vinegar
- 1/4 cup extra virgin olive oil
- pinch of sea salt
- freshly cracked pepper
Instructions
- 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.
Equipment
10-Piece Glass Nesting Bowl Set
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16oz Glass Jars with Airtight Lids
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Smithey No. 14 Cast Iron Skillet
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Stainless Steel Baking Sheet + Rack Set
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Buy Now → Notes
- Swap figs with pears or apples if out of season.
- Sub walnuts or pecans for hazelnuts.
- Make vinaigrette ahead for easy prep.
- Prep Time: 20 minutes
- Cook Time: 15 - 18 minutes
- Category: Salad, Appetizer, Side
- Method: Tossed, Roasted
- Cuisine: Mediterranean-Inspired