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