Figandcrispyprosciuttosalad Recipes

FRESH FIG AND CRISPY PROSCIUTTO SALAD

Steps:

• Heat 1 Tbsp of the olive oil in a skillet over medium heat. Add prosciutto and fry until crisp, stirring often. Transfer to a plate lined with paper towel to cool and set aside. When cool, crumble or chop coarsely.
• Whisk vinegar and honey together until smooth in a large bowl. Slowly pour the remaining olive oil in, whisking constantly. Stir in sliced figs, shallot, 1/4 tsp salt and 1/4 tsp pepper. Add arugula and toss until arugula is evenly covered. Divide arugula evenly among 6 bowls. Top each portion with some prosciutto, walnuts and Parmesan cheese.

WARM SPINACH, FIG, AND PROSCIUTTO SALAD WITH HONEY BALSAMIC VINA

Steps:

• Clean and rinse the spinach leaves and keep them in the fridge until ready to use.
• In a medium saute pan over medium high heat, add the olive oil, shallots and garlic.
• Cook, stirring, 45 seconds.
• Add the red onion and cook, stirring, one minute longer.
• Add the proscuitto and toss just until hot.
• Add the honey, bring to a boil, reduce heat and simmer for 2 minutes.
• Add the chicken stock and vinegar to the pan to deglaze, scraping up any flavorful bits stuck to the bottom of the pan.
• Bring to a boil, reduce the heat and simmer until the luquids are reduced by one quarter, about 5 minutes.
• Remove the pan from the heat, drizzle in the extra virgin olive oil, add the sliced figs and salt and pepper to taste, and stir.
• Distribute the spinache leaves among the serving places.
• Spoon some of the warm ham and fig vinaigrette over each serving.

FIG AND CRISPY PROSCIUTTO SALAD

Steps:

• Preheat oven to 350 degrees F. Place slices of prosciutto flat on parchment paper over a baking sheet. Bake about 13 minutes, or until fairly crisp. Remove from oven and let cool slightly. Break the prosciutto up into pieces and set aside.
• Assemble salad with the spinach and basil on the bottom. Top with figs and crispy prosciutto, and dress with balsamic vinegar and truffle oil, to taste.