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.