Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

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Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan

Ingredients
4 tablespoon extra-virgin olive oil
2 oz pancetta, pan-seared to *barely* crispy
1 tablespoon honey
3 tablespoon balsamic vinegar
1/2 cup dried figs
1 small shallot, finely minced
salt
ground black pepper
8 oz arugula , stemmed (if needed) and lightly packed (about 8 cups)
2 oz Parmesan cheese

Instructions:

Whisk 1 tablespoon honey and 3 tablespoons balsamic vinegar in medium microwave-safe bowl. Stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons olive oil, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let cool to room temperature.

Toss arugula and fig dressing in large bowl. Season if needed. Divide salad among individual plates. Top each with portion of prosciutto, walnuts, and Parmesan. Serve immediately.

Nutrition Facts

Serving Size:4

 

Amount Per Serving
Calories
1604
Total Fat
124
Saturated Fat
28
Total Carbohydrate
92
Dietary Fiber
16
Sugars
68
Protein
52
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