BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Roasted Fig, Prosciutto and Blue Cheese Salad

Andria
Click the Buzz Me button to receive email notifications when this writer publishes a new article or a new article in this column is published.
Roasted Fig, Prosciutto and Blue Cheese Salad

Roasted Fig, Prosciutto and Blue Cheese Salad brings sweet and salty together in a salad perfect for early fall.

If you are like me, you can never keep fresh, ripe figs around long, because they disappear from the counter as fast as we can wash them. But if you can sneak enough of them off to the side, where no one will find them, you can surprise everyone in your house with this special Roasted Fig, Prosciutto and Blue Cheese Salad.

Roasted Fig, Prosciutto and Blue Cheese Salad is the ultimate sweet-salty combination, in salad form. Already sweet, the figs soften and become almost syrupy when roasted. That sweetness is echoed in the honey-balsamic vinaigrette. Prosciutto brings saltiness, and blue cheese brings tang. Fresh basil makes it all bright, and adds an unexpected pop of fresh herbs to each bite. 

The figs right now are beautiful and ripe; don’t be afraid to add several varieties to this salad. They each have a taste of their own, some are more honeyed and some taste more of berries. Together they will give the salad interest. Of course, if you have a favorite, or only have access to one variety, use what you’ve got.

Here’s to an inspired fall salad, and to making the most of what’s left of fig season.

Roasted Fig, Prosciutto and Blue Cheese Salad

Ingredients:

4 ripe figs, stems removed, quartered
¼ cup olive oil
2 tablespoons balsamic vinegar
1 ½ teaspoons honey
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
3 cups arugula
3 cups spinach
3 ounces prosciutto, torn
1/3 cup crumbled blue cheese
¼ cup fresh basil leaves, torn
Flaky salt

Recipe directions:

Preheat the oven to 350 degrees. Place the figs cut side up on a parchment- or foil-lined sheet pan. Roast them for 15 minutes, until they start to release their juices.

Meanwhile, make the dressing by whisking together the olive oil, balsamic vinegar, honey, salt and pepper. 

Pile the arugula and spinach on a platter. Top with the torn prosciutto and blue cheese. Scatter the basil over, and place the warm figs on top. Drizzle with the dressing and sprinkle with flaky salt.

People in this article: 

To leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, Twitter or Google+. Or you may post as a guest.