Glazed Fig Salad with Prosciutto and Feta Cheese
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 2-4 servings 1x
- Category: salad
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
- 8 ripe Mission figs tops cut off and figs quartered
- 1 1/2 tablespoons balsamic vinegar
- 3 tablespoons fig jam
- 1/2 cup pecans or walnuts, your choice
- Baby greens or salad mix of your choice
- Favorite Vinaigrette (see recipe here)
- 1/4 pound thinly sliced and roughly chopped prosciutto
- 1/2 cup fresh pineapple cut into chunks (canned may be substituted)
- 1/4 cup feta cheese
Instructions
- Place figs, vinegar and jam in a small saucepan and heat gently for 3-4 minutes, spooning liquid over quartered figs. Remove from heat and set aside.
- Dry toast the pecans or walnuts in dry fry pan for 3-4 minutes over medium heat until lightly browned. Set aside.
- In a medium bowl, mix greens with a small amount of vinaigrette (just enough to coat).
- Place dressed salad on salad plates. Place a pile of prosciutto in center. Arrange fig quarters, pineapple chunks and nuts around plate. Drizzle remaining fig sauce over each salad and top with feta cheese.
