Fresh Fig and Prosciutto Salad

I’m so excited to report we finally have a fig tree (the little guy is pictured below)!   I can’t wait till it bears fruit, but many say this could take a few years.  Until then, I will continue to rely on the kindness of my neighbors at the beach, who share their bounty with us each year.   I love fresh figs, and enjoy them on cheese plates, roasted, stuffed, baked in desserts or raw in salads.  Here’s a great recipe for a Fig and Prosciutto Salad.  I love it because it features the fresh fig, and pairs it with greens, meat and cheese that compliment, not overpower it.  It’s just perfect!

If you have a great recipe please share below in the comments, I would love to try it.

Fresh Fig and Prosciutto Salad

Makes 4 salads


  • 4 figs
  • 8 thin slices of Prosciutto
  • 4 cups mixed spring greens
  • 4 tablespoon olive oil
  • 1 tablespoon champagne vinegar
  • salt and pepper to taste
  • 4 ounces goat cheese (optional, I love it!)


  • Wash and dry the figs.
  • Cut each fig in quarters.
  • Garnish four salad plates with the greens and the figs.
  • Roll each slice of Prosciutto and cut in half, then add 4 pieces on each salad plate (fan it out a bit for presentation purposes).
  • Separate the goat into 4 each slices and place each ounce of cheese on the salad plate
  • Prepare a vinaigrette with the olive oil, vinegar and salt and pepper and blend well. Sprinkle on top and serve.


Our NEW Fig Tree!

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