Description
A sweet and savory salad featuring fresh figs, creamy blue cheese, and crispy prosciutto over peppery arugula, finished with a drizzle of balsamic glaze.
Ingredients
Scale
- 8–10 fresh figs, halved
- 1/2 cup crumbled blue cheese
- 6 slices prosciutto
- 5 cups arugula
- 2 tablespoons balsamic glaze
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Arrange prosciutto slices on the sheet and bake for 10–12 minutes until crisp. Let cool.
- In a large bowl, gently toss arugula with olive oil, salt, and pepper.
- Place arugula on a platter and top with halved figs and crumbled blue cheese.
- Break the cooled prosciutto into pieces and scatter over the salad.
- Drizzle balsamic glaze on top and finish with a light sprinkle of pepper.
- Serve immediately and enjoy!
Notes
- Use ripe, soft figs for best flavor.
- Prosciutto can be made ahead and stored in an airtight container.
- Try adding toasted nuts or a touch of honey for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (except prosciutto)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad portion
- Calories: 320
- Sugar: 9g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg
Keywords: fig salad, blue cheese salad, prosciutto salad, arugula salad, summer salad, Mediterranean salad