Prosciutto Wrapped Figs and Arugula Salad
Serve as an appetizer—just make the little savory bundles of figs wrapped in prosciutto and then serve the salad with dinner.
- Fig Vinaigrette1/2 cup chopped fresh California figs
- 3 Tbs olive oil
- 3 Tbs sherry, raspberry, or white balsamic vinegar
- 1 clove garlic, minced
- Sea salt and freshly ground pepper, to taste
- Arugula Salad4 cups baby arugula
- 8 small fresh California figs
- 2 oz blue cheese, divided
- 8 strips prosciutto
- 2 Tbs balsamic vinegar
- 1/4 cup pine nuts, toasted
- Fig VinaigretteCombine figs, olive oil, vinegar, and garlic in blender or food processor and process until smooth.
- Season to taste with salt and pepper; cover and store in refrigerator until ready to serve.
- Arugula SaladDivide and arrange arugula on four salad plates. Starting at stem end, cut figs in half nearly through but leaving blossom end intact.
- Press 1/2 tablespoon cheese in center of each and press halves together.
- Wrap each fig with prosciutto and secure with toothpick.
- Grill over high heat, 5 minutes, turning frequently, and basting with balsamic vinegar. As soon as prosciutto is crisp, remove from grill and arrange two figs on each plate.
- Sprinkle with remaining cheese and pine nuts. Serve dressing on the side.
Calories from Fat 199 (61%)
(35%)Total Fat 23g
(26%)Saturated Fat 5g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Total Carbohydrate 21g
(13%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.