Glazed Fig Salad with Prosciutto and Feta Cheese - A Family Feast

Glazed Fig Salad with Prosciutto and Feta Cheese

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 2-4 servings


  • 8 ripe Mission figs tops cut off and figs quartered
  • 1 ½ tablespoons balsamic vinegar
  • 3 tablespoons fig jam
  • ½ cup pecans or walnuts, your choice
  • Baby greens or salad mix of your choice
  • Favorite Vinaigrette (see recipe here)
  • ¼ pound thinly sliced and roughly chopped prosciutto
  • ½ cup fresh pineapple cut into chunks (canned may be substituted)
  • ¼ cup feta cheese


  1. 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.
  2. Dry toast the pecans or walnuts in dry fry pan for 3-4 minutes over medium heat until lightly browned. Set aside.
  3. In a medium bowl, mix greens with a small amount of vinaigrette (just enough to coat).
  4. 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.